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

Serves: 4 Save

Ingredients (14)

  • 4 large artichokes
  • 2 1/2 to 3 cups homemade vegetable stock or water
  • 2 leeks, including an inch of the greens, sliced into 1/4-inch rounds
  • 2 fennel bulbs, cut into 1-inch wedges, joined at the root end
  • 2 tablespoons butter or olive oil
  • 1/4 cup diced shallot
  • 1/2 cup white wine
  • 1 teaspoon sea salt
  • 12 ounces yellow-fleshed or new red potatoes, scrubbed and cut into quarters
  • 1/2 or less cup crème fraîche
  • 1 teaspoon Dijon mustard
  • 1 cup shelled peas or fava beans
  • 3 tablespoons chopped fennel greens or parsley
  • Freshly milled pepper

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