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1
WASH THE SLICED LEEKS really well, as they are always sandy.
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2
Trim the artichokes.
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3
Keep the finished pieces in a bowl covered with water and the juice of one lemon.
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4
Bring a large pot of water to a boil, add the fava beans, and cook for about a minute.
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5
Scoop them out and put them in a bowl of cold water, reserving the cooking water.
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6
Slip each bean out of its skin and set aside.
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7
Cut the top 3 inches off the asparagus.
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8
If the tips are very thick, slice them in half lengthwise.
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9
Warm the butter and olive oil in a wide skillet and add the leeks, artichokes, garlic, and salt lightly.
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10
Toss to coat everything with the oil and squeeze the juice of the second lemon over all.
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11
Cook gently for several minutes, without frying, then add the water.
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12
Simmer, partially covered, for about 15 minutes or until the artichokes are tender but still a little firm.
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13
Make sure there is always some liquid in the pan, adding more water as needed in small increments.
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14
Return the water used for the fava beans to the heat and bring to a boil.
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15
Separately blanch the turnips, carrots and asparagus and add them to the stewed vegetables along with the fresh peas.
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16
Cook gently until all the vegetables are tender and the liquid is reduced to a syrup.
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17
Taste for salt.
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18
Stir in the additional butter and the herbs and season with pepper.
