Login to Save Like

Ingredients

• 1/2 ounce  dried morels, (see Note) or porcini mushrooms (1/4 cup)
• 1 cup  warm water
• 1   large lemon
• 6   large artichokes
• 1 tablespoon  extra-virgin olive oil
• 4   medium leeks, white part only, cleaned and cut into 1/2-inch dice
• 1 cup  baby carrots
• 12 cloves  garlic, peeled
• 1 tablespoon  finely chopped fresh thyme, or 1 teaspoon dried
• 1/2 cup  dry white wine
• 2 1/2 cups  reduced-sodium vegetable broth
• 1/2 teaspoon  salt
• 1 cup  baby lima beans, fresh or frozen
• 1 cup  shelled fresh peas, (about 1 1/2 pounds unshelled) or frozen peas
• 4 teaspoons  butter
•   Freshly ground pepper, to taste
• 1/4 cup  chopped fresh chives
• 1/4 cup  chopped fresh parsley

Description

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.

Recipe.com