Potatoes, artichokes, carrots and broad beans with preserved lemons

Name: Potatoes, artichokes, carrots and broad beans with preserved lemons - Recipes
Yield: Serves 6
Ingredients: 300g slim young carrots (preferably from a bunch); 500g baby waxy potatoes, halved lengthways; 12 shallots, peeled; 1 head of garlic, cloves separated and peeled; ½ tablespoon grated fresh ginger; ¾ teaspoon ground Turkish pepper, such as Aleppo, or ground cayenne; 1 teaspoon coriander seeds, roughly crushed; About 6 thyme sprigs, plus leaves from 2 sprigs to serve; 3 preserved lemons, flesh discarded, rind chopped; 4 bay leaves; 100ml extra-virgin olive oil; 100ml dry white vermouth or dry white wine; 400ml vegetable stock; 400g tin artichoke hearts, drained; 2 tablespoons runny honey; 150g broad beans (podded weight)

Five a day? There's more green goodness than in Mr McGregor's garden.

By Diana Henry

13 April 2022

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To drink: Although globe artichokes distort the flavour of wine, the effect is offset by the sweetness, spices and citrus zing of this dish. Fruity, dry rosés, especially Grenache, work well: Willunga 100 McLaren Vale Grenache Rosé 2014, £12.95, The Old Bridge Wine Shop (01480-458410; oldbridgewine.co.uk). Wine details correct at original magazine publication date.

From the June 2015 issue of House & Garden. Recipe by Diana Henry; photograph by Tara Fisher; food preparation and styling by Jack Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.

Recipe notes