Spanish Vegetable Stew

Name: Spanish Vegetable Stew
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, quartered and thinly sliced; 2 to 3 cloves garlic, minced; 2 cups water; 1/2 cup dry white wine; 3 large potatoes, peeled and diced; 4 medium carrots, peeled and sliced; 8 ounces white or crimini mushrooms, stemmed and sliced; 1 1/2 teaspoons paprika or Spanish paprika; 16 slender asparagus stalks, woody ends trimmed, cut into 1-inch pieces; One 15-ounce can imported artichoke hearts, drained and quartered; 1 cup frozen green peas; 1/2 cup chopped fresh parsley or cilantro; Juice of 1/2 to 1 lemon, to taste; Salt and freshly ground pepper to taste

December 9, 2011

This classic stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned variety simplifies the process.

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