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 and peeled
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 (optional)

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.

Servings: 6.

Original Source: "Cucina Ebraica" - Joyce Goldstein