8 thick asparagus
8 artichokes, halved
1/2 kg peas
1 onion, minced
2 dl olive oil
chicken stock
1/2 dl white wine
1 dl water

Saute the onion in olive oil until translucent. Stir in the artichokes, the chicken stock, the wine and water. Allow to simmer until the artichokes are tender. Nearly at the end, add the peas and leave to cook. Place the asparagus tips on top. As an option, you can also add some green beans and small pieces of cured ham.