Spring Vegetable Stew with Sweet-Potato Dumplings

• 1 medium sweet potato (about 12 ounces), peeled and cut into large chunks
• Coarse salt
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• Freshly ground pepper
• 2 large eggs, lightly beaten
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 lemons, halved
• 4 medium artichokes (10 ounces each)
• 3 tablespoons unsalted butter
• 10 ounces red pearl onions, blanched and peeled
• 1 rind Parmesan cheese (about 5 inches long; or substitute 5-inch piece cheese)
• 2 1/2 cups homemade or low-sodium store-bought vegetable stock (not roasted)
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 12 orange or yellow baby carrots, peeled, or 3 medium carrots, peeled, halved lengthwise, and cut into 3-inch pieces
• 2 tablespoons finely chopped fresh tarragon
• 6 ounces asparagus, trimmed and cut into 3-inch pieces (about 1 1/4 cups)

1. Make the dumplings: Place the sweet potato in a saucepan; cover with water by 1 inch.
2. Bring to a boil; add a large pinch of salt.
3. Reduce the heat; simmer until tender, about 15 minutes.
4. Meanwhile, whisk the flour, baking powder, 1 1/2 teaspoons salt, and a pinch of pepper in a bowl; set aside.
5. Drain the sweet potato.
6. Pass it through a ricer onto a baking sheet.
7. Spread out; let cool 15 minutes.
8. Transfer to a bowl.
9. Stir in the eggs and parsley.
10. Add the flour mixture; stir just until a sticky dough forms.
11. Meanwhile, make the stew: Fill a medium bowl with cold water.
12. Squeeze the juice of 1 1/2 lemons into the water; add the rinds.
13. Remove and discard the tough outer leaves from 1 artichoke.
14. Cut off the top third; peel the stem.
15. Halve the artichoke lengthwise; remove the fuzzy choke, and discard.
16. Cut into 1-inch-thick wedges, and place in the lemon water.
17. Repeat with the remaining artichokes.
18. Melt the butter in a medium stockpot over medium heat.
19. Add the onions; cook, stirring occasionally, 3 minutes.
20. Add the Parmesan rind.
21. Drain the artichokes; add to pot.
22. Stir in the stock and 4 1/2 cups water; add salt and pepper.
23. Bring to a boil.
24. Add the carrots.
25. Reduce the heat; simmer, partially covered, 10 minutes.
26. Squeeze the remaining 1/2 lemon into pot; stir in tarragon.
27. Using 2 spoons, form 18 dumplings, dropping into the stew as you work.
28. Cover; cook 7 minutes.
29. Add the asparagus.
30. Cook, covered, until the dumplings are cooked through and the vegetables are tender, about 3 minutes.
31. Remove the rind before serving.

sweet potato, salt, flour, baking powder, freshly ground pepper, eggs, parsley, lemons, artichokes, unsalted butter, red pearl, parmesan cheese, vegetable stock, coarse salt, freshly ground pepper, orange, tarragon

Taken from www.epicurious.com/recipes/food/views/spring-vegetable-stew-with-sweet-potato-dumplings-392349 (may not work)