Spring Vegetable Stew
Ingredients
•1/2 ounce organic dried mushrooms, such as morels or porcini (about 1/2 cup)
•1 cup warm water
•6 large fresh organic artichokes
•1 large lemon
•1 tablespoon extra virgin olive oil
•4 medium organic leeks, white part only, cleaned and cut into 1/2-inch cubes
•1 cup organic baby carrots
•12 cloves garlic, peeled
•1 tablespoon fresh chopped thyme or 1 teaspoon dried
•1/2 cup dry white wine (such as Sauvignon Blanc)
•2 1/2 cups reduced-sodium vegetable broth
•1/2 teaspoon salt
•1 cups organic baby lima beans, fresh or frozen
•1 cup organic peas, fresh or frozen
•4 teaspoons extra virgin olive oil, or organic truffle oil
•freshly ground black pepper, to taste
•1/4 cup fresh chives, chopped
•1/4 cup fresh parsley, chopped
Preparation
Cover mushrooms with warm water in a small bowl. Let stand for 30 minutes. Strain, reserving liquid. Rinse the mushrooms well under cold water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any dirt. Meanwhile, fill a large bowl with water; juice the lemon and, reserving half the juice, add the rest along with the lemon halves to the water.
Pull off outer leaves from an artichoke. Using a small, sharp knife, pare the artichoke down to the heart. Trim the bottom of the stem, then peel the stem. Scrape out the choke with a melon baller or spoon. Cut the heart into quarters and place in the lemon water to prevent browning. Repeat with the remaining artichokes.
Heat oil in a large deep skillet or Dutch oven over medium heat. Add leeks, carrots, garlic, thyme, mushrooms and the artichoke hearts; cook, stirring often, until the vegetables start to brown, about 5 minutes.
Add wine and cook until slightly reduced, 2 to 3 minutes. Add broth, salt and the reserved mushroom liquid. Cover and cook over low heat until the artichoke hearts and carrots are almost tender, 30 to 40 minutes.
Stir in lima beans and peas. Increase heat to medium, cover and cook for 10 minutes more. Stir in the reserved lemon juice. Season with pepper and drizzle with olive oil. Serve the stew in shallow bowls, garnished with chives and parsley.
Makes 6 servings
