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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.

Eating Well