Spring Vegetable Stew

Blanch the broad beans in boiling water, refresh under cold water and peel off the outer skin. Set aside.

Prepare a small bowl of water with the juice of a lemon added. Pull the leaves from the artichokes, rubbing all cut edges with lemon as you work. 
Artichokes turn brown very quickly: the acid of the lemon will help prevent this.

Trim the stem and any green with a sharp knife and when only the tender inner leaves are left, cut off the tops. Cut each artichoke in half and scoop out the choke.
Place in the acidulated water until required. Alternatively drain and rinse the tinned hearts.

Wash and trim the carrots and turnips, leaving a centimetre or so of stalk attached.

Heat the olive oil in a sauté pan and add the garlic, potatoes, shallots and a few sage leaves. Toss over a medium heat for a few minutes, then add the artichokes.
If using tinned artichokes, add at the end of cooking.

Increase the heat and sauté until lightly coloured, taking care not to burn the garlic. Deglaze the pan with the white wine and add the chicken stock. Season, cover, and simmer for 10 minutes.

Add the carrots and turnips and continue cooking until all the vegetables are tender when pierced with the point of a small knife.

Remove the vegetables with a slotted spoon and return the pan to the heat. Reduce the liquid over a high heat until syrupy. At this point, you can whisk in a knob of cold butter or leave as is. Season to taste, then add some more chopped sage and the broad beans.

Grill or toast some crusty bread, such as ciabatta, rub with the cut edge of a garlic clove and place a slice in the base of each of four deep bowls. 
Divide the vegetables between the bowls and pour over the broth. If you have not finished the sauce with butter, drizzle with a little extra virgin olive oil. Serves 4