Spring Vegetable Stew

• Juice of 1 lemon
• 6 baby artichokes
• 2 tablespoons olive oil
• 1/2 pound spring onions, white and light green parts only, chopped (about 1 1/2 cups)
• 1/2 cup chopped celery, preferably from the heart of the bunch
• 1 bulb green garlic, papery shells removed, chopped
• 1 large fennel bulb (1 to 1 1/4 pounds), trimmed, quartered, cored, and chopped (3 to 3 1/2 cups chopped)
• Salt and freshly ground black pepper to taste
• 1/2 cup water
• 2 tablespoons chopped fennel fronds or chopped fresh mint (or a combination)

1. Fill a bowl with water and add lemon juice.
2. Trim artichokes, quarter them and place in the water as you go along.
3. Heat oil over medium heat in a large, heavy, lidded skillet or Dutch oven and add onions and celery.
4. Cook, stirring, until tender, about 5 minutes.
5. Add garlic, stir for about a minute until you can smell the fragrance of the garlic, and add fennel and a generous pinch of salt.
6. Cook, stirring often, for 5 to 8 minutes more, until the fennel has softened.
7. Drain artichoke hearts and add to the pan.
8. Cook, stirring often, for 5 minutes.
9. Add water and salt to taste and bring to a simmer.
10. Cover, reduce heat to low, and simmer for 10 to 15 minutes, or until all of the vegetables are very tender and fragrant.
11. Stir in chopped fennel fronds and/or mint and simmer for a few more minutes.
12. Taste and adjust salt and pepper.
13. Serve hot or warm, on its own as a side, tossed with pasta or as a topping for grains.

lemon, baby artichokes, olive oil, onions, celery, green garlic, fennel, salt, water, fennel

Taken from cooking.nytimes.com/recipes/1016320 (may not work)