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Scafata – Rustic Italian Vegetable Stew

Lunch & Dinner · Italian

Scafata – Rustic Italian Vegetable Stew

A rustic Italian dish with broad beans, peas, artichokes and potatoes — simple, seasonal and full of Mediterranean flavour.

Prep time
Cook time
35
Difficulty
Easy
Servings
4

Ingredients

  • 300 g broad beans (fava beans), shelled
  • 200 g green peas
  • 3 artichoke hearts, quartered
  • 300 g potatoes, peeled and diced
  • 2 spring onions, finely sliced
  • 2 garlic cloves, minced
  • 3 tbsp extra virgin olive oil
  • 250 ml vegetable stock
  • 1 handful fresh parsley, chopped
  • Salt and black pepper to taste
  • 1/2 lemon

Instructions

  1. 1

    Heat the olive oil in a large pan over medium heat. Add the spring onions and garlic and cook gently for 2–3 minutes.

  2. 2

    Add the diced potatoes and artichoke hearts. Cook for about 5 minutes, stirring occasionally.

  3. 3

    Add the broad beans and peas, then pour in the vegetable stock. Stir everything together.

  4. 4

    Cover the pan and simmer gently for 15–20 minutes, until the potatoes and vegetables are tender.

  5. 5

    Season with salt and freshly ground black pepper. Add a squeeze of fresh lemon juice and stir in the chopped parsley.

  6. 6

    Serve warm with a drizzle of extra virgin olive oil and some rustic Italian bread on the side.

Carla's Tip

Carla’s Tip: For even more Mediterranean flavour, finish the Scafata with a generous drizzle of good extra virgin olive oil and a little fresh lemon zest just before serving. I love it with warm rustic bread on the side. 💚

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