---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPRING VEGETABLE STEW
  Categories: Main dish, Vegetables
       Yield: 4 servings
  
       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. (See instructions in the recipe “Artichokes and Peas.”) 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.
  
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