Ingredients List



  1. Blanch artichokes or brussel sprouts until just tender (8-10 minutes).
  2. Blanch (or steam) peas and broad beans separately for 2-4 minutes and refresh in ice water. 
  3. Peel broad beans and set aside.
  4. Saute spring onions and garlic until tender (5-10 minutes).
  5. Add artichoke, asparagus and stock and simmer for 5-10 minutes.
  6. Add peas, lettuce and beans. Cover and simmer until very tender (3-5 minutes).
  7. Add mint, parsley, lemon rind and juice and wilt for one minute and then serve.

Why not serve with rice or crusty OMS-friendly bread. 

Blanch - plunge ingredients into boiling water briefly, then draining and refreshing them in cold water in order to stop the cooking process.