SPRING VEGETABLE STEW (CARCIOFATA DI TRIESTE)

From The New Mediterranean Jewish Table by Joyce Goldstein

Serves: 6 Juice of 1 lemon 3 medium artichokes, or 6 small artichokes (about 225 g/8 oz after trimming) 3 tbsp (45 mL) olive oil 2 tsp (10 mL) minced garlic, or more to taste 1/4 cup (60 mL) chopped fresh flat-leaf parsley 1 cup (250 mL) shelled English peas, blanched for 1 minute 8 oz (225 g) baby carrots, peeled and parboiled for 5 to 7 minutes 8 oz (225 g) mushrooms, sliced and sautéed in olive oil for 5 minutes 8 oz (225 g) asparagus tips, blanched for 2 minutes 8 oz (225 g) little new potatoes, parboiled for 7 to 10 minutes, depending on size, and drained 8 oz (225 g) tiny pearl onions, parboiled for 4 to 5 minutes, drained, and peeled 2 cups (500 mL) vegetable broth, or as needed salt and freshly ground black pepper pinch of sugar (optional) chopped fresh mint, flat-leaf parsley, or basil for garnish (optional)

1. Fill a medium saucepan with lightly salted water and bring to a boil. Meanwhile, have ready a bowl of water to which you have added the lemon juice. Working with 1 artichoke at a time, trim off the stem flush with the bottom, then remove all of the leaves until you reach the heart. Pare away the dark green areas from the base. Cut the artichoke heart in half and scoop out and discard the choke from each half with a small pointed spoon or a paring knife. Cut each half in half again and slip the pieces into the lemon water. When all of the artichokes are trimmed, drain and add to the boiling water. Parboil for 5 minutes and drain.

2. Warm the oil in a large sauté pan over medium heat. Add the garlic and parsley and stir for a minute or two. Add the artichokes, peas, carrots, mushrooms, asparagus, potatoes, pearl onions, and just enough broth to moisten. Bring to a simmer and cook, uncovered, until all of the vegetables are tender, about 10 minutes. Taste and adjust the seasoning with salt and pepper and add the sugar, if needed for flavour balance. Transfer to a serving dish and garnish with the mint. Serve hot.

Variation:

Spring Vegetable Stew with Egg and Lemon (Carciofata con Bagna Brusca): When the vegetables are tender, whisk together 1 egg and ¼ cup fresh lemon juice until very frothy. Gradually whisk about ⅓ cup of the hot vegetable cooking liquid into the egg mixture to temper it. Pour the egg mixture into the vegetables, stir well, and remove from the heat. (Once you have added the egg and lemon, you cannot reheat the dish.) Garnish with the mint and serve at once.