A stew for summer

The summer vegetables are beginning to be plentiful enough to make whole meals. This very simple little stew uses small artichokes, freshly dug floury potatoes and the tiniest just forming broad beans in their pods, each no longer than half my little finger.

For one person:

2 small artichokes
2 small/medium potatoes
about 15 baby broad beans or french beans
Olive oil
Garlic to taste
Juice of one lemon
Boiling water
1 tsp. sugar
Salt to taste
Green herbs (parsley, coriander) for garnish.

Prepare your vegetables. The artichokes need trimming around the base, the tough scales removing and the chokes scraped out, easiest if they are cut into quarters first. Make sure you get all the coarse bracts/leaves trimmed because they're a bit chewy otherwise at serving.

I peeled the potatoes because the variety has a dark skin that colours the water but it's not essential with light coloured sorts. Cube or slice in pieces to match the artichoke sections for size.

The beans should have any flower debris removed and be washed but need no other preparation.

Put the artichokes and potato in a heavy pan with a good dollop of olive oil. This is an essential part of the dish so don't skimp. Allow the vegetables to cook gently for 10 minutes or so, keep them moving so they don't stick. Throw in the garlic if using and stir.

Add about 250ml boiling water, the lemon juice, sugar and salt to taste. This will take a lot of salt because of the lemon and potatoes and it's good to add some at this stage but be a little cautious, much easier to add a little more seasoning at the end than take it out.

Bring back to a brisk simmer for 15 minutes or so. Serve in a bowl, with liberal chopped herbs and lots of bread. Eat with a spoon to enjoy the delicious salty, lemony, oily broth. Can be served hot or at room temperature.