Spring Vegetable Stew Carcuifata du
Trieste - pareve
Juice of 1 lemon
3 medium artichokes or 6 small (1/2 pound trimmed)
3 tablespoons olive oil
2 teaspoons minced garlic, or to taste
4 tablespoons chopped fresh flat-leaf parsley
1 cup shelled English peas, blanched for 1 minute
1/2 pound baby carrots, peeled and parboiled for 5 to 7 minutes
1/2 pound mushrooms, sliced and sauteed in olive oil for 5 minutes
1/2 pound asparagus tips, blanched for 2 minutes
1/2 pound little new potatoes, parboiled for 7 to 10 minutes,
(depending on size) drained
1/2-pound tin of pearl onions, parboiled for 4 to 5 minutes, drained
2 cups vegetable broth, or as needed
Salt and freshly ground black pepper to taste
Pinch of sugar, if needed
Chopped fresh mint, flat-leaf parsley, or basil for garnish
Fill a medium saucepan with lightly salted water and bring to a
boil. Meanwhile, have ready a large bowl of water to which you have
added the lemon juice. Working with 1 artichoke at a time, cut off
the stem even with the base. Remove all the leaves until you reach
the green heart. Pare away the dark green area from the base. Cut
the artichoke in half and scoop out and discard the choke. Then cut
the tender heart lengthwise, into quarters.
Drop into the lemon water. When all the artichokes are trimmed,
drain and add to the boiling water. Parboil for 5 minutes and drain.
Warm the olive oil in a large saute pan over medium heat. Add the
garlic and parsley and stir for a minute or two. Add the artichokes,
peas, carrots, mushrooms, asparagus, potatoes, pearl onions, and
enough vegetable broth to moisten.
Bring to a simmer and cook, uncovered until all the vegetables are
tender, about 10 minutes.
Taste and adjust the seasonings with salt and pepper, and add the
sugar, if needed, for flavor balance. Transfer to a warmed serving
dish. A little chopped parsley, basil, or mint would make a nice
garnish. Serve hot.
Original Source: "Cucina Ebraica" - Joyce Goldstein