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<\/p>\nSpring Vegetable Stew<\/p>\n
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The great thing about a stew is that you don\u00e2\u20ac\u2122t have to be all that exact.\u00c2\u00a0 I\u00e2\u20ac\u2122ve given measurements as a guide, but you could easily adapt this recipe to accommodate your personal preferences.<\/p>\n
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6 to 7 (12 ounces) baby artichokes<\/p>\n
10 ounces shelled fava beans (from about 2 1\/2 to 3 pounds unshelled fava beans)<\/p>\n
8 ounces snap peas, ends trimmed<\/p>\n
8 ounces shelled peas (from fresh or frozen)<\/p>\n
handful of fiddlehead ferns (optional)<\/p>\n
3 ounces pancetta or guanciale, thinly sliced<\/p>\n
2 T. extra virgin olive oil, plus extra for drizzling over the finished dish<\/p>\n
2 medium leeks (~ 1 heaping cup), thinly sliced (or spring onions)<\/p>\n
1 3\/4 C. vegetable stock or water<\/p>\n
1 bunch of asparagus, chopped into 1-inch pieces<\/p>\n
1\/4 cup parsley, chopped<\/p>\n
2 to 3 T. mint, chopped<\/p>\n
zest and juice of half a lemon<\/p>\n
sea salt and freshly ground pepper to taste<\/p>\n
serve with grilled bread, rubbed with a clove of garlic, sprinkle with sea salt<\/p>\n
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To prepare the artichokes: Fill a bowl with cold water and lemon juice (the lemon prevents oxidation and blackening).\u00c2\u00a0 Slice the tips of the artichokes cross-wise to remove their pointed tops.\u00c2\u00a0 Peel off the tough outer leaves of the artichoke until you reach the pale, tender, lighter colored leaves.\u00c2\u00a0 Place the artichoke in the acidulated water.\u00c2\u00a0 Repeat with the remaining artichokes. Blanch the vegetables: Bring a large pot of lightly salted water to a boil.\u00c2\u00a0 Reduce to a simmer.\u00c2\u00a0 Drop in the artichokes, cook until tender, about 8 minutes.\u00c2\u00a0 Remove with a slotted spoon and set aside. Slice the artichokes in half lengthwise. Prepare an ice water bath.\u00c2\u00a0 Drop the fava beans into the simmering water, cook 1 minute. Remove with a slotted spoon and drop the beans into the ice water bath.\u00c2\u00a0 Slide the fava from their thick outer covering. Set aside. Drop the snap peas and fresh peas, if using, (if frozen you don\u00e2\u20ac\u2122t need to blanch) into the simmering water, cook for a minute or two. Remove with a slotted spoon and drop into the ice water bath.\u00c2\u00a0 Drain and set aside. Last, drop the fiddleheads, if using, into the simmering water (you\u00e2\u20ac\u2122ll want to blanch these last since they turn the water a brownish color) and cook for 5 minutes.\u00c2\u00a0 Remove with a slotted spoon and drop into the ice water bath.\u00c2\u00a0 Drain and set aside. Making the stew: In a large, high-sided pan, heat the olive oil.\u00c2\u00a0 When hot, add the pancetta and cook until the fat is rendered.\u00c2\u00a0 Add the leeks and saut\u00c3\u00a9 until soft and lightly golden, about 5 minutes.\u00c2\u00a0 Add the blanched artichokes and stock, and simmer 5 minutes.\u00c2\u00a0 Add the asparagus, season with a little salt and pepper, and simmer another 3-5 minutes.\u00c2\u00a0 Add the peas, fava beans, and fiddleheads, and simmer another 3-5 minutes (all vegetables should be tender, but still have a bit of a bite).\u00c2\u00a0 Add the lemon zest and juice and fresh herbs, and stir to combine.\u00c2\u00a0 Taste and re-season with salt and pepper. To serve:\u00c2\u00a0 Drizzle with a generous amount of extra virgin olive oil and serve with crusty bread.<\/p>\n","protected":false},"excerpt":{"rendered":"
Spring Vegetable Stew The great thing about a stew is that you don\u00e2\u20ac\u2122t have to be all that exact.\u00c2\u00a0 I\u00e2\u20ac\u2122ve given measurements as a guide, but you could easily adapt this recipe to accommodate your personal preferences. 6 to 7 (12 ounces) baby artichokes 10 ounces shelled fava beans (from about 2 1\/2 to 3 pounds unshelled fava beans) 8 ounces snap peas, ends trimmed 8 ounces shelled peas (from fresh or frozen) handful of fiddlehead ferns (optional) 3…<\/p>\n