Spring Vegetable Stew (Carciofata di Trieste)

By stancec44

Note that the recipe includes peas. If your tradition doesn’t allow legumes during Passover, omit them and simply increase other vegetables. Do the initial vegetable preparation before the Seder begins; vegetables can stay at room temperature. The water you use to blanch and parboil the vegetables may be used in place of all or some of the vegetable broth.

- From “The New Mediterranean Jewish Table,” by Joyce Goldstein

Ingredients

• 3 tablespoons olive oil
• 1/2 pound mushrooms, sliced
• 2 teaspoons minced garlic
• 1/4 cup chopped flat-leaf (Italian) parsley
• 1-8-ounce package frozen artichoke hearts, thawed
• 1 cup frozen peas, blanched for 1 minute; drain
• 1/2 pound baby carrots or peeled and sliced carrots, parboiled for 5-7 minutes; drain
• 1/2 pound asparagus tips, blanched for 2 minutes; drain
• 1/2 pound small new potatoes, parboiled for 7-10 minutes; drain
• 1/2 pound pearl onions, parboiled for 4-5 minutes, drain and peel, or use frozen; parboil and drain
• Up to 2 cups vegetable broth
• Salt and freshly ground black pepper
• Pinch of sugar (optional)
• Chopped fresh mint or flat-leaf (Italian) parsley for garnish, optional

Preparation

Step 1

Warm the olive oil in a large sauté pan over medium heat. Add sliced mushrooms, cooking for 4 minutes, stirring occasionally.

Add the garlic and parsley and stir for a minute; do not let the garlic burn.

Add the prepared vegetables and just enough broth to moisten. Bring to a simmer and cook, uncovered, until all the vegetables are tender, about 10 minutes.

Add salt, pepper, and, if needed, sugar, to taste. Garnish with mint or parsley. Serve hot.