Menestra de Primavera / Spring Vegetable Stew

HISTORY & INTERESTING FACTS

I am currently immersed in a love affair with artichokes.

These striking vegetables are the unopened flower buds of a type of thistle. Harvested before they bloom, they conceal layer upon layer of leaves around a tender heart. Left in the garden, they open into extraordinary purple-blue flowers.

Artichokes have been eaten around the Mediterranean for centuries. The Ancient Greeks and Romans prized them as a delicacy and even believed they possessed aphrodisiac qualities. Today, they remain particularly treasured in Italian, Spanish and French cooking.

For me, artichokes are also tied to childhood. The arrival of peas, broad beans, asparagus and artichokes in our vegetable patch marked the beginning of spring and the promise of warmer days by the seaside.

That memory sits at the heart of this recipe.

Menestra de primavera is a Spanish spring vegetable stew made with the best young vegetables of the season. The exact combination changes according to what is growing, but artichokes, broad beans, peas and asparagus often take centre stage.

Unlike a heavy winter stew, menestra is fresh and delicate. The vegetables are cooked only until tender, then brought together in a light, creamy broth enriched with white wine, olive oil and, traditionally, a little jamón.

You can adapt the vegetables to suit what is available, but I strongly encourage you to keep the artichokes. Their gentle sweetness and distinctive texture make this dish what it is.

Serve it with warm, crusty bread, buttery polenta, baked fish or roast chicken. It is also substantial enough to sit proudly at the centre of the table on its own.

¡Bon Profit!
Raquel x

INGREDIENTS

• 600ml chicken or vegetable stock
• 250g podded broad beans, fresh or frozen and defrosted
• 250g peas, fresh or frozen
• 4 artichoke bottoms or baby artichoke hearts, halved
• 250g asparagus spears, woody ends removed
• ½ brown onion, finely diced
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, finely chopped
• 2 slices Spanish jamón or streaky bacon, diced
• 1½ tablespoons plain flour
• 250ml dry white wine
• Sea salt, to taste

For a vegetarian version, omit the jamón or bacon. For a vegan version, use vegetable stock and substitute coconut bacon if desired.

Gluten-free flour may be used in place of plain flour.

METHOD

Part 1: Cook the vegetables

The aim is to cook the vegetables until just tender, so they retain their colour, freshness and individual texture.

1. Bring the stock to the boil in a large saucepan.
2. Add the broad beans and simmer for 5 minutes.
3. Add the artichoke hearts or bottoms and simmer for a further 5 minutes.
4. Add the asparagus and cook for another 3–5 minutes, depending on the thickness of the spears.
5. Turn off the heat and add the peas.
6. Leave the vegetables to rest in the hot stock for 5 minutes.
7. Strain the vegetables, reserving all the cooking stock.
8. Set the vegetables aside while you prepare the broth.

Part 2: Prepare fresh artichokes

Medium to large globe artichokes are best for extracting the hearts.

1. Fill a large bowl with 3 cups of cold water and ½ cup vinegar.
2. Cut the stem from the base of each artichoke.
3. Remove the tough outer leaves, then continue peeling away the inner leaves until you reach the pale, tender heart.
4. Dip the artichoke into the acidulated water occasionally as you work to help prevent discolouration.
5. Trim the base and remove any remaining fibrous leaves.
6. Cut away the top and scrape out the hairy choke with a spoon.
7. Place the prepared heart immediately into the acidulated water.
8. Repeat with the remaining artichokes and leave the hearts submerged until ready to cook.

Part 3: Prepare the broth

1. Heat the extra virgin olive oil in a large frying pan over low heat.
2. Add the onion with a pinch of salt and cook gently until soft and translucent. Do not allow it to colour.
3. Add the garlic and diced jamón or bacon, then cook for 1 minute.
4. Sprinkle over the flour and stir for another minute, allowing it to cook without browning heavily.
5. Gradually pour in the white wine, whisking continuously to prevent lumps.
6. Continue whisking until the sauce begins to thicken.
7. Add two ladlefuls of the reserved vegetable stock, whisking until smooth.
8. Simmer gently for 8–10 minutes.
9. Add more stock if required. You are looking for a light, creamy broth—not a thick béchamel sauce.
10. Return the cooked vegetables to the pan and gently shake or fold them through the broth.
11. Warm only until the vegetables are heated through.
12. Taste and adjust the seasoning before serving.

TIPS, CHEATS & TROUBLESHOOTING

Do not overcook the vegetables

The appeal of menestra comes from the freshness and individual character of each vegetable. Cook them until tender but still vibrant. They will warm through again when added to the broth.

Reserve the cooking stock

The stock contains flavour from the vegetables and forms the foundation of the sauce. Do not discard it.

Adjust the broth gradually

Add the reserved stock a little at a time. The finished broth should lightly coat the vegetables without becoming heavy or gluey.

Using frozen vegetables

Good-quality frozen broad beans, peas and artichoke hearts are perfectly suitable. Defrost them before cooking and reduce the cooking time slightly if they are already tender.

Removing broad bean skins

For a more refined result, slip the grey-green outer skins from larger broad beans after cooking. Young, small beans can be left intact.

Make it vegetarian or vegan

Omit the jamón or bacon and use vegetable stock. A little smoked paprika or coconut bacon can add savoury depth if desired.

WINE MATCHING & SERVING SUGGESTIONS

Artichokes and asparagus can be challenging wine companions, particularly when paired with tannic or bitter wines. Fresh, textured whites are generally the safest and most rewarding choice.

Albariño is particularly well-suited to this dish. Its acidity, saline character and fresh herbal notes complement the spring vegetables without overwhelming them.

Pinot Gris also works beautifully, especially with the creamy broth. Its orchard-fruit character and gentle texture sit naturally beside the artichokes and broad beans.

Chardonnay is another excellent option, particularly a fresh style with restrained oak and good natural acidity.

Serve the menestra with warm, crusty bread to absorb the broth. It is equally good alongside baked fish, roast chicken or a generous spoonful of buttery polenta.