Steamed Spring Vegetables in Warm Leek Vinaigrette

• 1/2 cup dry white wine
• 1 cup chicken broth, homemade or low-sodium canned
• 6 leeks, white and light green parts only, washed well
• 3 artichokes, stems removed, halved lengthwise, cut surfaces rubbed with lemon juice
• 18 small red potatoes (about 1 inch in diameter)
• 4 large carrots, peeled and cut on an extreme diagonal into i-inch-thick slices
• 1 bunch thin asparagus, ends snapped off
• 2 cups fresh morels, cleaned
• 1 teaspoon fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 1 scallion, trimmed and chopped
• 2 tablespoons chopped fresh mint

1. Place the wine, chicken broth and leeks in a medium-size saucepan.
2. Bring to a boil over medium-high heat.
3. Reduce heat and simmer until the leeks are soft, about 30 minutes.
4. Remove the leeks from the liquid and discard.
5. Increase the heat slightly and cook until the liquid is reduced to i cup, about 5 minutes.
6. Set the pan aside.
7. Steam the artichokes until the hearts are tender and the leaves pull out easily, about 40 minutes.
8. Scrape out the chokes.
9. Steam the potatoes until tender, about 25 minutes.
10. Steam the carrots until tender, about 12 minutes.
11. Steam the asparagus until crisp-tender, about 5 minutes.
12. Steam the morels until softened, about 3 minutes.
13. As the vegetables and potatoes are done, set them aside.
14. When cooled to room temperature, arrange on platters for easy access at the buffet.
15. Just before serving, warm the leek liquid over low heat.
16. Whisk in the lemon juice, olive oil, salt, pepper and scallion.
17. Drizzle the vinaigrette over the vegetables and potatoes and sprinkle with the mint.
18. Serve immediately at the buffet.

white wine, chicken broth, leeks, artichokes, red potatoes, carrots, thin, fresh morels, lemon juice, extravirgin olive oil, salt, scallion, fresh mint

Taken from cooking.nytimes.com/recipes/7879 (may not work)