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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.
- 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 frounceen
- 1 cup peas, fresh or frounceen
- 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.
Cover the mushrooms with warm water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cold water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any dirt.
Meanwhile, fill a large bowl with water; juice the lemon and, reserving half the juice, add the rest along with the lemon halves to the water. Pull off outer leaves from an artichoke. Using a small, sharp knife, pare the artichoke down to the heart. Trim the bottom of the stem, then peel the stem. Scrape out the choke with a melon baller or spoon. Cut the heart into quarters and place in the lemon water to prevent browning. Repeat with the remaining artichokes.
Heat the oil in a large deep skillet or Dutch oven over medium heat. Add the leeks, carrots, garlic, thyme, mushrooms and the artichoke hearts; cook, stirring often, until the vegetables start to brown, about 5 minutes. Add the wine and cook until slightly reduced, 2-3 minutes. Add the broth, salt and the reserved mushroom liquid. Cover and cook over low heat until the artichoke hearts and carrots are almost tender, 30-40 minutes.
Stir in the lima beans and peas. Increase the heat to medium, cover and cook for 10 minutes more. Stir in the butter and the reserved lemon juice. Season with pepper. Serve the stew in shallow bowls, garnished with chives and parsley.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
261 calories; 6g total fat; 2g total saturated fat; 7mg cholesterol; 646mg sodium; 45g carbohydrates; 14g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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