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Spring Vegetable Sauté w Toasted Bread




Source of Recipe


Deborah Madison.


List of Ingredients




3 large or 4 medium artichokes, trimmed and quartered
1 pound asparagus, peeled if thick, then thinly sliced on the diagonal
8 ounces mushrooms, thinly sliced
1 bunch scallions, including an inch of the greens, chopped
2 zucchini, sliced 1/4-inch thick, if available
1/2 cup parsley leaves
2 garlic cloves, or 1 head green garlic, minced
1 teaspoon lemon zest
½ cup bread crumbs
¼ cup olive oil, in all
¼ cup white wine
1 cup vegetable stock, chicken stock, or water
salt and pepper
2 tablespoons chopped fennel greens
freshly grated Parmigiano-Reggiano cheese



Recipe



1. Simmer the artichokes quarters in 1-quart water with 2 teaspoons salt until tender-firm, 5 to 7 minutes. Remove and slice them thinly. Slice the rest of the vegetables as described.

2. Chop the parsley, garlic, and lemon zest together. Brown the breadcrumbs in 1 tablespoon of the oil in a small skillet, then set aside.

3. Heat the remaining oil in a wide, non-stick skillet. When hot, add the artichokes. Sauté until they take on some color, then add the scallions, and mushrooms, and sauté five minutes more. Season with 1 teaspoon salt.

4. Add the wine. Let it sizzle and reduce, then add the stock and simmer a few more minutes, or until the vegetables are cooked to your liking.


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