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Baby Artichoke Stew [veganized]




Source of Recipe


"Baby Artichokes," by Susie Quick, Style, June 2005


Recipe Introduction


Preparation time: 20 minutes
Total time: 45 minutes
Serves 4 to 6


List of Ingredients




1 lemon, halved
12 baby artichokes
Kosher salt
2 tablespoons unsalted [vegan] butter
1 tablespoon extra-virgin olive oil
4 baby Vidalia onions, trimmed and coarsely chopped (for spring onions,
white and green parts chopped)
1/2 pound sugar snap peas, trimmed and steamed until tender
1 pound thin to medium asparagus, trimmed, cut diagonally into
3-inch-long pieces, and steamed until tender
1/4 cup chopped fresh herbs, such as parsley, chervil, and mint

Recipe



1. Bring a large pot of water to a boil. Squeeze 1 lemon half into a large bowl of cold water. Trim off stem and top quarter of each artichoke. Using a sharp paring knife, peel off outer green leaves until you reach pale inner leaves. Place in lemon water as you finish.
2. Cut artichokes in half-lengthwise. Squeeze remaining lemon half into boiling water and add a pinch of salt. Cook artichokes 10 minutes, until just tender. Drain in colander and dry on paper towels.
3. Heat 1 tablespoon [vegan] butter and oil in a large skillet over medium heat. Add onions and cook, stirring, until softened, 3 to 5 minutes. Add artichokes and cook 2 minutes. Add peas, asparagus, 3 tablespoons water, and salt to taste. Simmer, stirring, until just cooked through, about 5 minutes. Add herbs and cool 1 minute. Stir in remaining [vegan] butter. Serve immediately.

Tip: Artichokes are quite perishable. Store them unwashed in a plastic bag in the refrigerator for no more than five days.