- 300g slim young carrots (preferably from a bunch)
- 500g baby waxy potatoes, halved lengthways
- 12 shallots, peeled
- 1 head of garlic, cloves separated and peeled
- ½ tablespoon grated fresh ginger
- ¾ teaspoon ground Turkish pepper, such as Aleppo, or ground cayenne
- 1 teaspoon coriander seeds, roughly crushed
- About 6 thyme sprigs, leaves from 2 sprigs to serve
- 3 preserved lemons, flesh discarded, rind chopped
- 4 bay leaves
- 100ml extra-virgin olive oil
- 100ml dry white vermouth or dry white wine
- 400ml vegetable stock
- 400g tin artichoke hearts, drained
- 2 tablespoons runny honey
- 150g broad beans (podded weight)
- Heat the oven to 180°C/fan oven 160°C/mark 4. Peel the carrots and trim the tops. If they're really slim you can leave them whole, otherwise cut them in half lengthways. Put everything except the artichokes, honey, broad beans and extra thyme leaves into a big, hobproof roasting tin, large enough for the vegetables to lie in a single layer. Season with salt and freshly ground black pepper, and stir. Set the roasting tin on the hob on a high heat and bring the liquid just to the boil. Immediately put the tin into the oven and cook for 45 minutes. Gently turning the vegetables once or twice during this time.
- Dry the drained artichoke hearts on kitchen paper - tinned ones can be full of brine - then halve them. Add the artichokes to the vegetables and cook for another 15 minutes. Remove the tin from the oven, drizzle the honey quickly and evenly over the top of the vegetables and then return the tin to the oven for another 15 minutes.
- Meanwhile, simmer the broad beans in a saucepan for 4 minutes, drain, run cold water over them, then slip off the skins. Take the tin out of the oven and add the beans and scatter on the extra thyme leaves. The vegetables should be soft and the olive oil-rich juices really reduced during the cooking. Serve immediately.
To drink: Although globe artichokes distort the flavour of wine, the effect is offset by the sweetness, spices and citrus zing of this dish. Fruity, dry rosés, especially Grenache, work well: Willunga 100 McLaren Vale Grenache Rosé 2014, £12.95, The Old Bridge Wine Shop (01480-458410; oldbridgewine.co.uk). Wine details correct at original magazine publication date.
From the June 2015 issue of House & Garden. Recipe by Diana Henry; photograph by Tara Fisher; food preparation and styling by Jack Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.