Spring Vegetable Stew

Directions

1. 1
   Fill a bowl with water and add lemon juice.
2. 2
   Trim artichokes, quarter them and place in the water as you go along.
3. 3
   Heat oil over medium heat in a large, heavy, lidded skillet or Dutch oven and add onions and celery.
4. 4
   Cook, stirring, until tender, about 5 minutes.
5. 5
   Add garlic, stir for about a minute until you can smell the fragrance of the garlic, and add fennel and a generous pinch of salt.
6. 6
   Cook, stirring often, for 5 to 8 minutes more, until the fennel has softened.
7. 7
   Drain artichoke hearts and add to the pan.
8. 8
   Cook, stirring often, for 5 minutes.
9. 9
   Add water and salt to taste and bring to a simmer.
10. 10
    Cover, reduce heat to low, and simmer for 10 to 15 minutes, or until all of the vegetables are very tender and fragrant.
11. 11
    Stir in chopped fennel fronds and/or mint and simmer for a few more minutes.
12. 12
    Taste and adjust salt and pepper.
13. 13
    Serve hot or warm, on its own as a side, tossed with pasta or as a topping for grains.