Rustic Spring Vegetable Stew

Name: Rustic Spring Vegetable Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 artichokes (6 oz. each; see notes); 2 heads fresh fennel (1 1/2 lb. total, untrimmed); 79 milliliters lemon juice; 59 milliliters olive oil; 340 grams onions each); 8 servings Freshly grated pecorino romano or parmesan cheese; 907 grams fresh peas in pods (see notes); 340 grams head romaine lettuce; 8 servings Salt and pepper

Rustic Spring Vegetable Stew might be just the main course you are searching for. One portion of this dish contains roughly 23g of protein, 15g of fat, and a total of 374 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 8. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. A mixture of artichokes, olive oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and primal diet.

Instructions

In a large bowl, combine lemon juice and 2 quarts cold water. Slice off top halves of artichokes and discard; break off and discard outer leaves down to tender, pale green inner ones. Trim off and discard stem ends. With a small, sharp knife, pare off dark green fibrous skin from artichoke bottoms and remaining stems.

Ingredients you will need

Artichoke Bottoms

Lemon Juice

Artichoke

Water

Equipment you will use

Knife

Bowl

Cut artichokes in half lengthwise; scoop out and discard fuzzy centers and any thorny petals.

Ingredients you will need

Artichoke

Cut each artichoke half in half again lengthwise and drop into lemon water.

Ingredients you will need

Artichoke

Lemon

Water

Peel onions; cut in half lengthwise, then slice lengthwise into 1/4-inch-thick slivers. Rinse fennel; trim off and discard stalks and root ends. Reserve a few leafy sprigs for garnish if desired.

Ingredients you will need

Fennel

Onion

Cut heads lengthwise into about 1/4-inch-thick matchsticks. Shell peas. Rinse lettuce well and trim off and discard core; cut leaves into 3-inch lengths.

Ingredients you will need

Lettuce

Peas

Drain artichokes. In a 5- to 6-quart pan over medium-high heat, frequently stir artichokes, onions, and fennel in olive oil until onions are limp, 7 to 8 minutes.

Ingredients you will need

Artichoke

Olive Oil

Fennel

Onion

Equipment you will use

Frying Pan

Add 5 cups water and bring to a boil over high heat; cover, reduce heat, and simmer, stirring occasionally, until artichokes are tender when pierced, 12 to 18 minutes.

Ingredients you will need

Artichoke

Water

Add peas; bring mixture to a boil over high heat and cook until peas are tender when pierced, 2 to 3 minutes. Stir in lettuce and cook until barely wilted, about 30 seconds.

Ingredients you will need

Lettuce

Peas

Add salt and pepper to taste. Ladle stew into bowls and garnish with reserved fennel sprigs.

Ingredients you will need

Salt And Pepper