Spanish Vegetable Stew

Directions

1. 1
   In soup pot, heat oil over medium heat.
2. 2
   Add onion and cook, stirring often, until softened, 4 minutes.
3. 3
   Add garlic and continue to stir until onion is golden, another 8 minutes.
4. 4
   Add potatoes, carrots, 2 cups water, wine, mushrooms and paprika.
5. 5
   Increase heat slightly to bring to a simmer, then reduce heat, cover and simmer until potatoes and carrots are tender, 15 to 20 minutes.
6. 6
   Add asparagus and cook over low heat until tender but still crisp, 4 to 6 minutes.
7. 7
   Stir in artichoke hearts, peas and parsley.
8. 8
   Add lemon juice and salt and pepper to taste.
9. 9
   Cook over low heat 5 minutes longer.
10. 10
    If time allows, let stew stand for an hour or so before serving.
11. 11
    Reheat gently as needed; taste and correct seasonings and add just a bit more water if needed.