This rich, satisfying vegetable stew celebrates the first vegetables of spring--artichokes, leeks, carrots and peas. For a truly indulgent flair, omit the butter at the end and drizzle each serving with a little truffle oil.

Victoria Abbott Riccardi
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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, remove the leaves 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 butter and the reserved lemon juice. Season with pepper. Serve the stew in shallow bowls, garnished with chives and parsley.

Tips

Note: Morel mushrooms are cone-shaped, with a honeycombed structure and a smoky flavor. Look for fresh morels at your farmers' market or supermarket in the spring; they are sold dried year-round.

Nutrition Facts

257.7 calories; protein 11.1g 22% DV; carbohydrates 42g 14% DV; exchange other carbs 3; dietary fiber 13.8g 55% DV; sugars 7.5g; fat 5.6g 9% DV; saturated fat 2.1g 10% DV; cholesterol 6.8mg 2% DV; vitamin a iu 1592.9IU 32% DV; vitamin c 49.7mg 83% DV; folate 201.9mcg 51% DV; calcium 149.8mg 15% DV; iron 5.1mg 28% DV; magnesium 145.2mg 52% DV; potassium 1005.3mg 28% DV; sodium 711.7mg 29% DV; thiamin 0.3mg 27% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/28/2012
PS--double the recipe Next time I will also double this recipe because I usually make soups to last through the week when I'm working late evenings and this one will be all gone by tomorrow night. Also I served it with whole wheat bread to make a hearty meal. Pros: Magnificent Cons: Too small Read More
Rating: 5 stars
03/28/2012
Minor modifications but overall a success! Husband's a fan which is rare with veggie dishes so I consider this a win. My modifications: Edamame instead of lima beans (we're picky about beans) homemade chicken broth instead of veg and I used a tablespoon of butter AND a drizzle of truffle oil. We've never used truffle oil before so I don't know if that is what is giving this such a magnificent flavor but either way I'll take it! Next time however I will probably try frozen artichoke hearts to save on time. What a luxurious dish. Pros: Delicious Cons: Intensive (see modifications) Read More
Rating: 5 stars
10/30/2011
I've done both this exact recipe and augmenting. It's a great stew but I prefer to cut the artichoke hearts into bite sized pieces that match the rest of the veg. I don't like lima beans so I use edamame. This last time I also used chicken broth and some leftover turkey and it was amazingly good. Good recipe and worth the work on the artichokes. Read More
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