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Instructions

1. Step 1

   Bring a pot of salted water to the boil. Add the carrots and green beans and cook for around 5 minutes, or until just tender

2. Step 2

   Remove the carrots and green beans and add the halved new potatoes. Cook for around 10 minutes or until completely tender

3. Step 3

   Remove the potatoes from the water and add the spring onions, spinach and peas. Blanch them for around 1 minute or until the spinach just starts to wilt, and then drain

4. Step 4

   Heat a frying pan over medium-high heat and add a dash of olive oil. Once hot, add the ham and fry until crisp. Remove from the pan and set aside

5. Step 5

   Add the garlic and artichokes and fry until the garlic is soft

6. Step 6

   Add the plain flour and cook out, stirring frequently

7. Step 7

   Add the white wine and cook until it has mostly evaporated, then add the beef stock

8. Step 8

   Whisk the stock until it thickens, then add back the ham and cooked vegetables

9. Step 9

   Cook for a few minutes more until everything is warmed through, and then serve topped with parsley and another drizzle of olive oil