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Ingredients

1. 1 lemon, halved
2. 8 large artichokes
3. 1/3 cup extra-virgin olive oil
4. 2 medium leeks, white and tender green, quartered lengthwise and cut into 2-inch lengths
5. 2 celery ribs, peeled and thinly sliced
6. 1 large onion, halved and thinly sliced
7. 1 large carrot, thinly sliced
8. 4 garlic cloves, thinly sliced
9. 4 thyme sprigs
10. 4 tarragon sprigs
11. 2 bay leaves
12. Salt and freshly ground pepper
13. 2 cups dry white wine
14. 2 cups water
15. 1/2 pound fresh peas, shelled (1/2 cup)
16. 8 pencil-thin asparagus
17. 1 small fennel bulb, cored and thinly sliced crosswise
18. 2 ounces haricots verts
19. 4 small tomatoes--halved, seeded and finely diced
20. 1/2 cup mixed herbs, such as parsley and chervil leaves, coarsely chopped chives and basil

Description

Food & Wine