Title: SPRING VEGETABLE STEW
Categories: Main dish, Vegetables
Yield: 4 servings
3 md Leeks; the white parts only
-sliced in 1/4-inch rounds
2 lg Artichokes
2 Lemons; juice only
3/4 lb Fava beans, shelled
-(if available)
1 lb Thick asparagus
1 tb Butter
1 tb Virgin olive oil
5 sm Garlic cloves; unpeeled
Salt
1 1/2 c Water
6 sm Turnips; peeled and halved
6 sm Carrots
- peeled & halved lengthwise
1 lb Fresh peas; shelled, -=OR=-
1 c -Frozen peas
Additional butter, to taste
Chopped fresh herbs; such as
-Parsley, Thyme, Basil,
-Marjoram
Freshly milled pepper
WASH THE SLICED LEEKS really well, as they are always sandy. Trim the
artichokes. (See instructions in the recipe "Artichokes and Peas.") Keep
the finished pieces in a bowl covered with water and the juice of one
lemon. Bring a large pot of water to a boil, add the fava beans, and cook
for about a minute. Scoop them out and put them in a bowl of cold water,
reserving the cooking water. Slip each bean out of its skin and set aside.
Cut the top 3 inches off the asparagus. (Save the stalks for soup.) If the
tips are very thick, slice them in half lengthwise. Warm the butter and
olive oil in a wide skillet and add the leeks, artichokes, garlic, and salt
lightly. Toss to coat everything with the oil and squeeze the juice of the
second lemon over all. Cook gently for several minutes, without frying,
then add the water. Simmer, partially covered, for about 15 minutes or
until the artichokes are tender but still a little firm. Make sure there is
always some liquid in the pan, adding more water as needed in small
increments. Return the water used for the fava beans to the heat and bring
to a boil. Separately blanch the turnips, carrots and asparagus and add
them to the stewed vegetables along with the fresh peas. (If you're using
frozen peas, add them during the last 2 minutes or so.) Cook gently until
all the vegetables are tender and the liquid is reduced to a syrup. Taste
for salt. Stir in the additional butter and the herbs and season with
pepper.
