While Deborah Madison includes plenty of recipes for starchy or bean-filled dishes in her cookbook, The New Vegetarian Cooking for Everyone, her straightforward vegetable preparations are the true heart of the book. Some recipes focus on a single vegetable—sautéed parsnips, for example—while others offer (slightly) more elaborate combinations of produce. This braised pot of spring vegetables is a perfect example of the latter. Tender spring artichoke wedges join with fragrant fennel, sweet leeks, yellow potatoes, and snappy peas (or favas) for a fairly elegant meal that celebrates the season.
Why I picked this recipe: I can't say no to the glorious mounds of artichokes at the market right now.
What worked: You really can't go wrong with this mix of the best of the season.
What didn't: Nothing.
Suggested tweaks: I love fava beans, so I couldn't resist using them instead of peas. Asparagus would also be a good addition to the mix or a substitution for the peas. If you'd like to make the recipe vegan, you can use olive oil instead of butter and leave out the crème fraîche at the end.