Austrian Sauvignon Blanc is known for high quality and the impressive elegance of the wines from south Styria—especially from a producer like Sattlerhof. Handmade, incredible balance, just riveting. Its balance and complexity is perfection with this celebration of spring. If you can’t find it in a shop, it’s on the list at Wilfred’s.
This a take-off on a classic Roman dish which is all about spring veg. You can usually find small spring artichokes and fresh broad beans at the Italian Centre. There is a bit of prep, but you could blanch the vegetables in the morning and put together right before serving. Leave out the ham and use vegetable stock if you prefer a vegan dish. You could also add fresh fiddleheads.
| 1 bunch | asparagus, trimmed and halved |
| 8 | globe artichokes, stalks trimmed |
| 1 kg | (approx.) broad beans (to make about two c podded) |
| same amount of fresh peas, podded, or use frozen small peas | |
| 1½ T | extra-virgin olive oil, plus extra to serve |
| 4 | spring onions, thickly sliced |
| 2 cloves | garlic, thinly sliced |
| 6 slices | prosciutto, coarsely torn |
| 2 c | chicken or vegetable stock |
| 2 c | mint, coarsely chopped (loosely packed) |
| ¾ c | flat-leaf parsley, coarsely chopped (firmly packed) |
| finely grated rind and juice of ½ lemon | |
| crusty white bread |
Blanch artichokes, in batches, until just tender (8-10 minutes). Cool slightly, peel away outer green leaves and trim tops by 2 cm, then remove the hairy choke with a teaspoon. Set aside.
Blanch peas and broad beans separately until just tender (2-4 minutes), refresh in iced water, drain. Peel the broad beans and set aside.
Heat the oil in a large sauté pan over medium heat. Add the onion, garlic and prosciutto, and sauté until tender (5-10 minutes). Add the artichoke, asparagus and stock, cover and simmer over low heat until the artichoke is tender (about 5-10 minutes). Add peas and beans, cover and simmer until tender (about 3-5 minutes). Add mint, parsley, lemon rind and juice and cook until herbs wilt (about 1 minute). Drizzle with extra olive oil.
Serve warm with crusty bread and a glass of the Sattlerhof.
Serves 4-6.