Spring Vegetable Stew Recipe

Name: Spring Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: Juice of 1 lemon; 6 baby artichokes; 2 tablespoons olive oil; 1/2 pound spring onions, white and light green parts only, chopped (about 1 1/2 cups); 1/2 cup chopped celery, preferably from the heart of the bunch; 1 bulb green garlic, papery shells removed, chopped; 1 large fennel bulb (1 to 1 1/4 pounds), trimmed, quartered, cored, and chopped (3 to 3 1/2 cups chopped); Salt and freshly ground black pepper to taste; 1/2 cup water; 2 tablespoons chopped fennel fronds or chopped fresh mint (or a combination)

Servings: persons

Juice of 1 lemon
6 baby artichokes
2 tablespoons olive oil
1/2 pound spring onions, white and light green parts only, chopped (about 1 1/2 cups)
1/2 cup chopped celery, preferably from the heart of the bunch
1 bulb green garlic, papery shells removed, chopped
1 large fennel bulb (1 to 1 1/4 pounds), trimmed, quartered, cored, and chopped (3 to 3 1/2 cups chopped)
Salt and freshly ground black pepper to taste
1/2 cup water
2 tablespoons chopped fennel fronds or chopped fresh mint (or a combination)

1
Fill a bowl with water and add lemon juice.
2
Trim artichokes, quarter them and place in the water as you go along.
3
Heat oil over medium heat in a large, heavy, lidded skillet or Dutch oven and add onions and celery.
4
Cook, stirring, until tender, about 5 minutes.
5
Add garlic, stir for about a minute until you can smell the fragrance of the garlic, and add fennel and a generous pinch of salt.
6
Cook, stirring often, for 5 to 8 minutes more, until the fennel has softened.
7
Drain artichoke hearts and add to the pan.
8
Cook, stirring often, for 5 minutes.
9
Add water and salt to taste and bring to a simmer.
10
Cover, reduce heat to low, and simmer for 10 to 15 minutes, or until all of the vegetables are very tender and fragrant.
11
Stir in chopped fennel fronds and/or mint and simmer for a few more minutes.
12
Taste and adjust salt and pepper.
13
Serve hot or warm, on its own as a side, tossed with pasta or as a topping for grains.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Juice of 1 lemon, 6 baby artichokes, 2 tablespoons olive oil, 1/2 pound spring onions, white and light green parts only, chopped (about 1 1/2 cups), and more.

Yes, Spring Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Stew

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