Cook the Book

Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'

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[Photograph: Kate Williams]

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.

As always with our Cook the Book feature, we have five (5) copies of The Oxford American, KQED's Bay Area Bites, SFoodie, and Berkeleyside NOSH. She blogs at Cooking Wolves. Follow her @KateHWiliams.

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