Pea and prosciutto vignole

With all the power outages and eating take away over the past week I've been craving something healthy and green. So today for lunch I made a pea and prosciutto vignole with mint and artichoke. The flavours were really subtle and a welcome change from oily pizza and pies. Really easy to make as well. You can add broad beans but I didn't have them on hand so only used peas.

Pea and prosciutto vignole

• Olive oil

• 2 spring onions, trimmed and finely chopped

• 200ml vegetable stock

• 500g frozen peas (or 250g peas and 250g broad beans)

• 145g artichokes, drained and halved

• Handful of mint

• 4 slices prosciutto

Heat oil in a large pan and cook spring onions for 2 minutes. Add stock and frozen peas. Stir in the artichokes, a few sprigs of mint and season with salt and pepper. Lay slices of prosciutto over the top to form a lid, bring to a simmer and allow to bubble away for 10 minutes. Remove the prosciutto from the top, tear up and stir through. Season to taste and serve with mint sprigs scattered over top and a drizzle of olive oil. Serves 4.