We cut artichokes in half, lengthwise and cook in a container with plenty of salty water for 25 minutes. Drain and let cool before removing and discarding the hardest leaves and the upper end of each half. We cut the stems into pieces. We booked.
We separate the cauliflower into florets. We remove the ends of the beans, cut in half lengthwise and then into pieces of about four centimeters. We peel the carrots and cut into discs. We clean the chard, separating the leaves from the stalks. We remove the threads from the latter and cut into pieces of about two centimeters.
In a steamer we cook all the vegetables for about 15-20 minutes or until they are almost done, but still slightly hard. Each vegetable has its time, so you have to check the point from time to time and remove if necessary. We can use the Thermomix varoma accessory, if we have the robot, or a saucepan with water and a traditional steamer.
In a casserole with a little water Cook the spinach and the chopped chard leaves. We drain, removing all the water, and chop a little. Season with salt and pepper. We form balls and coat them in flour and beaten egg. We fry in a frying pan with oil. We drain on a plate covered with kitchen paper.
We also batter, after seasoning, the cauliflower florets and the chard stalks. We fry and reserve.
In a large frying pan we heat a little oil and poach the finely chopped onion. Add a teaspoon of cornstarch and lightly toast. Add all the vegetables that are not battered, stir well and season with salt and pepper. Add the water and cook until all the flavors are mixed. Finally, we add the battered vegetables and give one last before serving.