I love this time of the year. Spring is here and plants everywhere are  covered  with new life.  A fresh, delicate green is the signature colour. In the vegetable garden my broad beans are literally bursting  out of their shells. Two of my other spring favourites, artichokes and asparagus , are at their peak.

This dish combines these  three spring vegetables in a way that is  light and full of delicate flavours. I like to serve it with fish , which is not too overpowering and lets the  subtle flavours of the vegetables speak for themselves.

• serves 4-6 people
• 3-4 artichokes
• 500 gr podded fresh broad beans, blanched and peeled the second time
• 2 bunches of baby asparagus, cut into 3 cm pieces
• 3 baby leeks, thinly sliced
• 1 baby fennel thinly sliced
• 1/2 bunch Italian parsley, chopped
• 1 lemon

• remove the tough outer leaves of the artichokes
• slice 2/3 off the top, cut them in 2 and remove the hairy centre
• slice them into thin wedges

• immediately immerse them in lemon water so that they do not discolour
• in a little butter and oil, gently fry the leaks until soft and sweet
• now add the artichoke wedges that you have dried with paper towels
• fry for a few more minutes
• add 130 ml water to the pan, then the rest of the vegetables

• simmer for about 5 minutes, until the vegetables are just tender
• season with salt and pepper
• add the parsley and some good quality olive oil and serve straight away