Ingredients

1/2 ounce  dried morels (see Note) or porcini mushrooms (1/4 cup) 1 cup  warm water 6 large  artichokes 1   large lemon 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  peas, fresh or frozen 4 teaspoons  butter Freshly ground pepper to taste 1/4 cup  chopped fresh chives 1/4 cup  chopped fresh parsley Note: Morel mushrooms are cone-shaped, with a honeycombed structure and a smoky flavor. Wild fresh morels are found at gourmet shops or specialty stores in the spring; they are sold dried year-round.

Description

Spring Vegetable Stew, Recipe

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