Sicilian Spring Vegetable Stew

In a large saucepan, heat the olive oil over a medium-high heat, then add the spring onions and garlic and sauté for 5 minutes until they start to soften and become golden.

Add the bay leaf and wine and simmer until the liquid is reduced by half. Add the artichokes and broad beans and cook for 5 minutes, then add the peas, spinach, stock, lemon zest and juice, and some salt and pepper. Cover and cook for 5 minutes.

Just before serving, finish the dish by stirring in the parsley and mint and grating over a generous amount of pecorino, if using. Eat with crusty bread for the juices.

Tip: If you don’t like artichokes, you could replace them with cooked baby new potatoes instead.