4 cut Thistle pencas
4 cut chard pencas
500 g. green bean clean and chopped
500 g. clean Borage
250 gr. of habits desgranadas
250 gr. desgranados pea
16 artichokes
2 chopped carrots
1 scallion
75 g. chopped ham
4 asparagus
8 small potatoes
1 tablespoon of flour
3 dl of olive oil
Salt

Carefully clean vegetables and cook them separately, leaving them a little raw. From half the artichokes and the Chard and rebozar_ with flour and eggs. In a pan with oil sweat onion and ham. Add the meat broth cooked, vegetables and season with salt. Place over rehogadas vegetables and gentle simmer for 10 minutes.