Thoroughly wash and clean all the vegetables, then cut them into small cubes of one centimeter thick as regards green beans, spring onions and asparagus, leaving the tips whole. Instead, cut the artichoke heart and the Piccadilly tomatoes into wedges.

In a large frying pan, drizzle with extra virgin olive oil, lightly fry the spring onions, then add the green beans and start cooking over medium heat... when the green beans are halfway through cooking add the shelled pods and artichokes.

In succession add the asparagus and lastly the piccadilly tomatoes and the aromatic herbs.

Salt to taste, black pepper and hot pepper to your liking.​