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Panaché of Seasonal Vegetables

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30 min
Prep: 10 min | Cook: 20 min | Servings: 4


  • 2 tablespoons olive oil (+ more if the vegetables soak them up)
  • 2 carrots, finely diced
  • 1 leek (the white part), minced
  • 1 bunch of green asparagus (apply gentle pressure to the bottom of each spear until it breaks; discard the woody ends)
  • 400 g canned artichoke hearts, drained and split
  • 200 g canned peas
  • coarse salt and pepper to taste.


  1. In a pressure cooker pour the olive oil and sauté the carrots. When slightly brown (caramelised) add the leek. Add salt, for the vegetables to
  2. Add the asparagus, stirring to coat. Put the lid of the pan for the ingredients to become tender.
  3. Add the artichokes, and sauté them. Finally add the peas, stirring gently.
  4. Cover with the lid and cook over a low heat until tender (≈2 mins). Season with salt and pepper.