
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
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
Add the diced potatoes and artichoke hearts. Cook for about 5 minutes, stirring occasionally.
- 3
Add the broad beans and peas, then pour in the vegetable stock. Stir everything together.
- 4
Cover the pan and simmer gently for 15–20 minutes, until the potatoes and vegetables are tender.
- 5
Season with salt and freshly ground black pepper. Add a squeeze of fresh lemon juice and stir in the chopped parsley.
- 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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Tableware
Carla’s Mediterranean Serving Bowls
Colourful porcelain serving bowls that bring a little Mediterranean charm to the table — perfect for Scafata, salads, pasta and sharing dishes.
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Carla’s Olive Oil Essential
A simple and elegant glass oil dispenser that brings a little Mediterranean style to your kitchen — perfect for olive oil, salads and everyday cooking.
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Carla’s Mediterranean Olive Wood Board
A beautiful natural olive wood board for preparing vegetables, serving rustic bread and bringing a warm Mediterranean touch to the kitchen.
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