===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-19-27 (22 19)             Number: 397
From: MOUNTAIN MAMA #11 @5211*2    Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Re: Artichokes 9/10            Conf: (37) Home Cooki
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MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Spring Vegetable Stew
 Categories: Main dish, Side dish, Vegetarian, Vegetables
   Servings:  4

      3 md Leeks; the white parts only
           -sliced in 1/4-inch rounds
      2 lg Artichokes
      2    Lemons; juice only
    3/4 lb Fava beans, shelled
           -(if available)
      1 lb Thick asparagus
      1 tb Butter
      1 tb Virgin olive oil
      5 sm Garlic cloves; unpeeled
           Salt
  1 1/2 c  Water
      6 sm Turnips; peeled and halved
      6 sm Carrots
           - peeled & halved lengthwise
      1 lb Fresh peas; shelled, -=OR=-
      1 c  -Frozen peas
           Additional butter, to taste
           Chopped fresh herbs; such as
           -Parsley, Thyme, Basil,
           -Marjoram
           Freshly milled pepper

  Wash the sliced leeks really well, as they are always sandy. Trim the
  artichokes. Keep the finished pieces in a bowl covered with water and the
  juice of one lemon. Bring a large pot of water to a boil, add the fava
  beans, and cook for about a minute. Scoop them out and put them in a bowl
  of cold water, reserving the cooking water. Slip each bean out of its skin
  and set aside. Cut the top 3 inches off the asparagus. (Save the stalks for
  soup.) If the tips are very thick, slice them in half lengthwise. Warm the
  butter and olive oil in a wide skillet and add the leeks, artichokes,
  garlic, and salt lightly. Toss to coat everything with the oil and squeeze
  the juice of the second lemon over all. Cook gently for several minutes,
  without frying, then add the water. Simmer, partially covered, for about 15
  minutes or until the artichokes are tender but still a little firm. Make
  sure there is always some liquid in the pan, adding more water as needed in
  small increments. Return the water used for the fava beans to the heat and
  bring to a boil. Separately blanch the turnips, carrots and asparagus and
  add them to the stewed vegetables along with the fresh peas. (If you're
  using frozen peas, add them during the last 2 minutes or so.) Cook gently
  until all the vegetables are tender and the liquid is reduced to a syrup.
  Taste for salt. Stir in the additional butter and the herbs and season with
  pepper.

  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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