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Spring Vegetable Stew

Serves 4
Prepared with fresh favas and artichokes, this bright-tasting stew is the ultimate way to say farewell to the cold and welcome the warm. When frozen artichokes and edamame are used, prep time is cut to 10 minutes tops. Either way, you can’t lose.

Prep time: 25 minutes
Cook time: 15 minutes



Ingredients:

1 tablespon olive oil 1 bunch (about 6) scallions, trimmed of dark ends and cut in 1/2-inch pieces
2 garlic cloves, minced 1 bunch asparagus (about 12 ounces), trimmed and cut into 3/4-inch pieces.
1 cup water 11/2 cups low-salt chicken (or vegetable) broth or water
1 9-ounce package frozen artichoke heart quarters, thawed and well-drained, or 4 large artichokes prepared and cut into 8 wedges each (3 3/4 cups) 1 small zucchini, halved lengthwise and sliced in half-moons (1 1/2 cups)
1 cup prepared favas or defrosted frozen shelled edamame 1/2 teaspoon salt
2 1/2 tablespoons chopped fresh cilantro 2 tablespoons chopped flat-leaf parsley
1/4 teaspoon ground black pepper

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  1. Heat oil in a wide saucepan or a deep skillet over medium heat. Add scallions and cook, stirring, until almost tender, about 3 minutes. Add garlic and asparagus and cook one minute longer.
  2. Add water, broth, artichokes, zucchini, favas or edamame, and salt. Bring to boil, reduce heat immediately, and simmer gently for 15–20 minutes, stirring occasionally, until veggies are just tender and still green. Remove from heat.
  3. Stir in cilantro, parsley, and pepper and serve immediately.