Instructions: This little stew of spring vegetables is cooked at a leisurely pace, taking enough time for the different flavors to merge but not so long that they become murky. To finish, add a few spoonfuls of olive oil and a handful of fresh herbs. If you cant find fava beans, add a 10-ounce box of frozen lima beans near the end of cooking. Serve the stew warm, with grilled bread or croutons and thin shavings of Asia go or Parmesan cheese.

Fill large bowl with cold water and add juice of 1 lemon. Break off tough outer leaves of artichokes and discard. Slice off top two-thirds of remaining leaves and trim edges. Slice each heart into 6 or 8 pieces, and cur away fuzzy choke from each piece. Keep pieces in bowl of lemon water to prevent browning.

Set aside.

Bring large pot of water to boil, add fava beans and cook 1 minute. Using slotted spoon, transfer beans to colander; rinse under cold water. Reserve cooking water. Slip each bean our of its skin and set aside.

Cut top 3 inches off each asparagus spear (save remaining portion for another use). If tips are very thick, slice them in half lengthwise. Set asparagus aside. In Dutch oven, heat butter and oil over medium heat. Add artichokes, leeks, garlic and a little salt. Stir well and squeeze juice of second lemon over all. Cook gently for several minutes, then add 1 1/2 cups water and bring to boil. Reduce heat to low, partially cover and simmer until artichokes are tender but still a little firm, about 15 minutes. Make sure some liquid remains. If liquid has boiled away, add a little more water.

Return the water used for fava beans to boiling. Add turnips and cook 1 minute, then add carrots and asparagus and cook 1 minute more. Drain well, then add to artichoke mixture along with fava beans and fresh peas. Uncover and simmer gently until vegetables are tender and liquid has reduced to syrup.

If using frozen peas, add them during last 2 minutes or so. Season with salt.

Serve warm.

Madison.

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