Spring Vegetable Stew (Carciofata di Trieste) | Oregonian Recipes

Ingredients

• 3 tablespoons olive oil
• 1/2 pound mushrooms, sliced
• 2 teaspoons minced garlic
• 1/4 cup chopped flat-leaf (Italian) parsley
• 1 8-ounce package frozen artichoke hearts, thawed
• 1 cup frozen peas, blanched for 1 minute; drain
• 1/2 pound baby carrots or peeled and sliced carrots, parboiled for 5-7 minutes; drain
• 1/2 pound asparagus tips, blanched for 2 minutes; drain
• 1/2 pound small new potatoes, parboiled for 7-10 minutes; drain
• 1/2 pound pearl onions, parboiled for 4-5 minutes, drain and peel, or use frozen; parboil and drain
• Up to 2 cups vegetable broth
• Salt and freshly ground black pepper
• Pinch of sugar (optional)
• Chopped fresh mint or flat-leaf (Italian) parsley for garnish, optional