Spring Stew With Artichoke Dumplings

1. 1

   Put the chicken into a large pot.

2. 2

   Add chicken broth.

3. 3

   Bring to a boil.

4. 4

   Lower heat and simmer for 30 minutes.

5. 5

   To make the dumplings, combine the artichoke hearts, one egg white, butter and milk in a food processor until smooth.

6. 6

   Combine flour and baking powder.

7. 7

   Add to the artichoke mixture, processing briefly to combine.

8. 8

   Add the bread crumbs, lemon rind, scallion, mint leaves, salt and pepper.

9. 9

   Set aside.

10. 10

    Remove chicken from pot, remove skin and cut into 6 pieces.

11. 11

    Set aside.

12. 12

    Skim the fat from the chicken broth, and pour into a saucepan.

13. 13

    Bring the broth to a boil, add leeks and carrots, salt, pepper and thyme leaves.

14. 14

    Lower the heat and simmer until tender, about 3 minutes.

15. 15

    Add the sugar snap peas and continue simmering until all the vegetables are tender, about an additional 3 minutes.

16. 16

    Take the vegetables out with a slotted spoon and set aside.

17. 17

    Whisk the other egg white into a stiff peak.

18. 18

    Transfer the artichoke mixture into a large bowl.

19. 19

    Using a spatula, fold in the egg white.

20. 20

    Form the artichoke mixture into small balls.

21. 21

    Drop teaspoonfuls of artichoke mixture into simmering broth.

22. 22

    Poach for about 5 minutes on each side.

23. 23

    Remove from heat.

24. 24

    To serve: divide the chicken and vegetables between 4 warm bowls.

25. 25

    Use a slotted spoon to gently lift the dumplings into each bowl.

26. 26

    Ladle broth on top.

27. 27

    Garnish with minced parsley and serve.

* Per serving · 4 servings · Values may vary.