Spring Vegetable Barigoule - Andrew Zimmern

Ingredients

• 1 lemon, halved
• 16 baby artichokes (2 1/2 pounds)
• 2 parsley sprigs
• 2 tarragon sprigs
• 1 fresh bay leaf
• 1/2 teaspoon black peppercorns
• 1/2 cup white wine
• 2 garlic cloves, thinly sliced
• 2 cups vegetable stock (or chicken stock)
• 1 1/2 cups water
• Kosher salt
• 1/2 cup diced tomato
• 1/4 cup minced carrot
• 1/4 cup minced celery
• 1/4 cup minced leek (white and light green parts only)
• 1/4 cup minced onion
• Ice
• 2 pounds thin asparagus, ends trimmed
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon minced shallots
• 1 tablespoon minced chives
• 1 tablespoon minced parsley
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2/3 cup extra-virgin olive oil