Vegetable stew with peas, artichokes and white wine

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Ingredients

• 10 tomatoes;
• 8 tablespoons of olive oil;
• 4 cloves of garlic;
• 4 carrots;
• 6 sprigs of thyme;
• 4 dried bay leaves;
• 300 ml of white wine;
• 1 kg of frozen green peas;
• 3 bunches of green onions;
• 400 g of canned artichokes;
• salt - to taste.
  
  

Preparation

Pour the tomatoes with boiling water for a couple of minutes, then drain the liquid and peel the vegetables from the skin. Cut them into quarters, remove the seeds and cut the tomatoes into small cubes.

Heat the oil in a frying pan, lay the chopped garlic and diced carrots and fry for 5 minutes. Add tomatoes, thyme, laurushka and wine and cook for another 5 minutes.

Lay out peas, cut onions and artichokes. Cover and simmer for 8-10 minutes. Take the laurel leaves, season the ragout with salt and mix well.

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