It’s all vegetables and completely delicious. Enjoy this fresh springtime treat.

Vegetable Stew


  • 1/2 oz dried morels
  • 1 cup warm water
  • 1 lemon
  • 6 large artichokes
  • 1 tbsp x-virgin olive oil
  • 4 medium leeks (white part) cleaned/cut into 1/2 inch dice
  • 1 cup baby carrots
  • 12 cloves peeled garlic
  • 1 tbsp finely chopped fresh thyme
  • 1/2 cup dry white wine
  • 2 1/2 cups reduced-sodium vegetable broth
  • 1/2 tsp salt
  • 1 cup baby lima beans
  • 1 cup shelled fresh or frozen peas
  • 4 tsp butter, ground pepper
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley


Cover mushrooms with warm water. Leave 30 minutes. Strain, reserving liquid. Rinse mushrooms, drain, and chop. Strain liquid. Fill large bowl with water. Juice lemon. Reserve half the juice; add the rest with the lemon halves to the water. Pull outer leaves from artichoke. Use small knife to remove leaves to the heart. Trim bottom of stem and peel. Scrape out choke. Cut heart into quarters. Put in lemon water to prevent browning. Repeat with rest of artichokes.

Heat oil over medium heat. Add leeks, carrots, garlic, thyme, mushrooms, and artichoke hearts. Cook, stirring often, until vegetables start to brown. Add wine. Cook until slightly reduced. Add broth, salt, and mushroom liquid. Cover, cook over low heat until artichoke hearts and carrots are almost tender. Stir in lima beans/peas. Increase heat to medium. Cover, cook 10 minutes. Stir in butter and reserved lemon juice. Season with pepper. Serve in shallow bowls. Garnish with chives and parsley. Just 258 calories per serving!

Recipe via EatingWell.