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

Yield: 6 Servings, About 1 Cup Each

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