-
1
Squeeze the lemon juice into a large bowl of water.
-
2
Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1/2 inch of the stem.
-
3
Using a sharp knife, cut off the remaining leaves at the top of the heart and peel the base and stem.
-
4
Using a spoon or a melon baller, scoop out the furry choke.
-
5
Add the artichoke to the lemon water.
-
6
In a large, deep skillet, heat the olive oil.
-
7
Add the leeks, celery, onion and carrot and cook over low heat, stirring often, until softened but not browned, about 20 minutes.
-
8
Add the garlic and cook until fragrant, about 1 minute.
-
9
Drain the artichokes and add them to the skillet in a single layer.
-
10
Tuck in the thyme, tarragon and bay leaves and season with salt and pepper.
-
11
Add the wine and water, cover partially and braise over moderately low heat until tender, about 40 minutes.
-
12
Discard the herbs.
-
13
Meanwhile, blanch the peas, asparagus, fennel and haricots verts separately in boiling salted water until crisp-tender, 5 minutes for the peas and fennel and 3 to 4 minutes for the haricots verts and asparagus.
-
14
Using a slotted spoon, transfer the vegetables to paper towels to drain after they are cooked.
-
15
Mound the peas, asparagus, fennel and haricots verts in soup plates and add some of the braising vegetables and liquid.
-
16
Season with salt and pepper.
-
17
Set an artichoke on top and fill with diced tomato.
-
18
Scatter the mixed herbs over the top and serve warm.
