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Spring Vegetable Stew

Spring Vegetable Stew Recipe

  • 2 large lemons, halved
  • 4 medium artichokes
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 9 small red potatoes (1 to 2 inches in diameter), quartered
  • ½ cup dry white wine
  • 3 cups vegetable or chicken stock or reduced-sodium broth
  • 12 fresh asparagus spears, trimmed and sliced on the diagonal into ¾-inch pieces
  • 1 cup fresh or frozen peeled fava beans, thawed (see Notes)
  • 1 cup shelled peas (fresh or frozen)
  • ¼ cup snipped fresh chives
  • ¼ cup chopped fresh flat-leaf parsley
  • 3 tablespoons finely grated Grana Padano or Parmesan cheese
  • Salt and freshly ground black pepper
  • Shaved Grana Padano or Parmesan cheese, for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 471kcal (24%)
Total Fat 8g (12%)
Saturated Fat 2g (8%)
Cholesterol 6mg (2%)
Total Carbohydrate 83g
Dietary Fiber 20g
Sugars 8g
Protein 21g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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