Vegetable stew with ham.

Elaboration:

1. Wash and cut the green beans into pieces of approximately 3 cm. If using fresh artichoke hearts, clean them and cut them in half.
2. Heat water with a pinch of salt in a large pot. Boil the peas, carrots, green beans and artichoke hearts for 10 minutes. Drain and set aside.
3. In a large frying pan, heat the olive oil and sauté the onion and garlic over medium heat until golden brown.
4. Add the ham cubes and cook for 2-3 minutes, stirring to prevent them from burning.
5. Stir in the teaspoon of flour and stir well to combine. Cook for 1 minute to remove the raw taste.
6. Pour in the vegetable stock little by little while stirring, avoiding lumps. Cook for 3 minutes until you obtain a light sauce.
7. Add the drained vegetables to the pan and mix well so that they are soaked in the sauce. Cook over medium heat for 5 minutes, adjust salt and pepper to taste.
8. Serve hot and enjoy this delicious homemade dish.

Suggestions for presentation:

• Serve the stew in a deep dish, garnished with a few slices of cured ham on top.
• Serve with some crusty bread to dip in the sauce.

Additional advice:

• If you want a stronger flavour, use ham stock instead of vegetable stock.
• You can include other seasonal vegetables, such as asparagus or cauliflower.
• For a lighter version, replace the ham with turkey cubes.