Instructions: Shell the peas and broad beans and keep to one side.

Blanch the artichokes whole in boiling water for 5 minutes or until you can pull of an outer leaf with a sharp tug.

They should not be completely cooked at this stage.

Remove and cool. Remove the mint leaves from their stalks and chop half of them.

In a separate pan blanch the broad beans for 2 minutes.

In a large heavy bottomed saucepan heat 2 tablespoons of the olive oil with the butter then gently fry the chopped onion until light brown.

Add the peas and stir gently for a minute to coat with the oil and the onion.

Pour in enough water to just cover and place the thick slice of prosciutto on the top.

Gently simmer for 20 tp 40 minutes or until the peas are soft adding more water if the level falls below that of the peas and prosciutto.

When the artichokes have cooled peel off the outer tough leaves and cut off the stalk about 5cm from the base.

If the stalk seems stringy scrape away the outer layer; the core of the stalk is always tender. Cut off the top tough part of the cone then slice the artichoke lengthways into eighths.

In a separate pan heat the remaining olive oil add the sliced artichokes and fry stirring until they become light brown.

Add the whole mint leaves salt and pepper to taste and a ladle of stock or water.

Continue to cook for a minute or two.

Remove and discard the prosciutto from the peas; it will have imparted its flavour during the simmering.

Add the artichoke pieces and juices to the peas along with the broad beans and the chopped mint.

Heat through but do not cook as this will toughen the beans.

Remove from the heat and stir in the ribbons of prosciutto and about 85ml extra virgin olive oil.

To make the bruschetta toast the bread on both sides and rub gently on one side only with the garlic.

Pour on more extra virgin olive oil and serve with the Vignole.

Vignole is found on the menus of restaurants in Rome in spring and is one of the Riv favourite starters.

Serves 8

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