Wash all the vegetables and set them aside. Cut the chard and cardoon stalks into 4 inch lengths.
Boil the artichokes whole.
Shell the peas and beans and set aside.
Dice the ham.
Boil all the vegetables separately in salted water, as they have different cooking times so it is better to separate them to avoid them breaking up.
Split the boiled artichokes in half.
Beat the egg in a dish with the flour.
Take the vegetables and dip them first in flour, and then in egg.
Fry and set aside.
Gently fry the chopped onions in a pan with the carrots and ham chunks on low heat.
When softened, add the vegetables, a little meat stock and salt to taste.
Cook on a low heat for 15 minutes.
Decorate with the battered vegetables and asparagus.
-½ kg. french beans
- ¼ kg. peas
- 4 Rioja asparagus
- 4 Rioja chard stalks
- 4 cardoon stalks
- ½ kg. of borage
-¼ kg. small beans
- 2 onions
- 12 artichoke
- 3 carrots
- 8 small potatoes
- 100 grs. parma ham
- 1 olive oil spoonfull
- 1 harine spoonfull
- 1 egg
- 1 meat stock spoonfull