Seitan stew with artichokes and peas

Ingredients

For 1 serving

• Seitan150 g
• Artichokes2
• Peas80 g
• Onion40 g
• Vegetable broth100 ml
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Bread40 g
• White wine40 ml
• Saltto taste

Contains: gluten, soy, celery, sulphites,

In season: March – May

Method

1. Trim the artichokes: pull off the tough outer leaves, cut off the tips and peel the stem; halve them, remove the choke and cut into thin wedges, keeping them in cold water until needed. Cut the seitan into 2 cm chunks.
2. Peel and chop the onion. Heat the extra virgin olive oil in a pan over medium-low heat and fry it for 4–5 minutes, until translucent.
3. Raise to medium heat, add the seitan and brown it for 4 minutes, turning, until golden.
4. Deglaze with the white wine and let it bubble for 1 minute, until you can no longer smell the alcohol.
5. Add the drained artichokes, peas and the measured vegetable stock, season with salt, cover and cook over low heat for 15 minutes, until the artichokes are tender and the liquid has reduced.
6. Finish with the washed, chopped parsley and serve with the bread.