Rustic Spring Vegetable Stew

Rustic Spring Vegetable Stew
Photo by James Carrier


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

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...

View full recipe at My Recipes


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