Spring Vegetable Stew
"Meaty artichoke hearts, earthy morels and tender leeks give a rich, satisfying flavor, making this an ideal vegetarian entrée for entertaining. If you wish to add an indulgent flair, omit the butter at the end and drizzle each serving with some truffle oil or good-quality extra-virgin olive oil...."
INGREDIENTS
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1/2 ounce dried morels (see Note) or porcini mushrooms (1/4 cup)
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1 cup warm water
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6 large artichokes
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1 large lemon
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1 tablespoon extra-virgin olive oil
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4 medium leeks, white part only, cleaned and cut into 1/2-inch dice
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1 cup baby carrots
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12 cloves garlic, peeled
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1 tablespoon finely chopped fresh thyme or 1 teaspoon dried
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1/2 cup dry white wine
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2 1/2 cups reduced-sodium vegetable broth
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1/2 teaspoon salt
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1 cup baby lima beans, fresh or frozen
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1 cup peas, fresh or frozen
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4 teaspoons butter
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Freshly ground pepper to taste
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1/4 cup chopped fresh chives
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1/4 cup chopped fresh parsley
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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.
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