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1
Make the dumplings: Place the sweet potato in a saucepan; cover with water by 1 inch.
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2
Bring to a boil; add a large pinch of salt.
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3
Reduce the heat; simmer until tender, about 15 minutes.
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4
Meanwhile, whisk the flour, baking powder, 1 1/2 teaspoons salt, and a pinch of pepper in a bowl; set aside.
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5
Drain the sweet potato.
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6
Pass it through a ricer onto a baking sheet.
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7
Spread out; let cool 15 minutes.
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8
Transfer to a bowl.
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9
Stir in the eggs and parsley.
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10
Add the flour mixture; stir just until a sticky dough forms.
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11
Meanwhile, make the stew: Fill a medium bowl with cold water.
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12
Squeeze the juice of 1 1/2 lemons into the water; add the rinds.
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13
Remove and discard the tough outer leaves from 1 artichoke.
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14
Cut off the top third; peel the stem.
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15
Halve the artichoke lengthwise; remove the fuzzy choke, and discard.
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16
Cut into 1-inch-thick wedges, and place in the lemon water.
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17
Repeat with the remaining artichokes.
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18
Melt the butter in a medium stockpot over medium heat.
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19
Add the onions; cook, stirring occasionally, 3 minutes.
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20
Add the Parmesan rind.
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21
Drain the artichokes; add to pot.
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22
Stir in the stock and 4 1/2 cups water; add salt and pepper.
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23
Bring to a boil.
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24
Add the carrots.
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25
Reduce the heat; simmer, partially covered, 10 minutes.
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26
Squeeze the remaining 1/2 lemon into pot; stir in tarragon.
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27
Using 2 spoons, form 18 dumplings, dropping into the stew as you work.
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28
Cover; cook 7 minutes.
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29
Add the asparagus.
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30
Cook, covered, until the dumplings are cooked through and the vegetables are tender, about 3 minutes.
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31
Remove the rind before serving.
