Rustic Spring Vegetable Stew

Ingredients

• 2 pounds fresh peas in pods (see notes)
• Freshly grated pecorino romano or parmesan cheese
• Salt and pepper
• 2 heads fresh fennel (1 1/2 lb. total, untrimmed)
• 8 artichokes (6 oz. each; see notes)
• ¼ cup olive oil
• 1 head romaine lettuce (12 oz.)
• + 2 more ingredients
• • ¹/₃ cup lemon juice
  • 2 onions (6 oz. each)

1. 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 bot...

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