Ingredients

8 cups water 1 tablespoon kosher salt, or to taste 10 ounces green beans, trimmed and split into 1/2-inch pieces 3 small carrots, peeled, cut into 1-inch diagonally pieces 8 asparagus tips 2 pounds peas in the pod, or 2 cups shelled peas 2 pounds baby artichokes, or 18 ounces frozen artichoke hearts 1 lemon 1/3 cup extra virgin olive oil 1 large bread roll (about 3 ounces), cut into 1/2-inch cubes 1 1/2 cups chopped onions 6 cloves garlic, sliced 2 bay leaves 1 teaspoon dried thyme, crushed 1 red bell pepper, seeded and diced 1 ancho pepper, crushed 8 small red potatoes, skins on, quartered 2 tablespoons minced fresh flat-leaf parsley

Description

Spring Vegetable Stew, Recipe

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