Braised Artichokes with Leeks and Peas

Ingredients

• 4 large artichokes
• 2 1/2 to 3 cups homemade vegetable stock or water
• 2 leeks, including an inch of the greens, sliced into 1/4-inch rounds
• 2 fennel bulbs, cut into 1-inch wedges, joined at the root end
• 2 tablespoons butter or olive oil
• 1/4 cup diced shallot
• 1/2 cup white wine
• 1 teaspoon sea salt
• 12 ounces yellow-fleshed or new red potatoes, scrubbed and cut into quarters
• 1/2 or less cup crème fraîche
• 1 teaspoon Dijon mustard
• 1 cup shelled peas or fava beans
• 3 tablespoons chopped fennel greens or parsley
• Freshly milled pepper

Directions

1. Prep the artichokes first: pull the tough outer leaves down and away so they snap at the base, working through several layers until you reach paler yellow-green leaves that feel tender. Neaten the stem, cut away the top third, and use a paring knife to shave off the rough base and any dark green spots. Cut each artichoke into quarters, scrape out the fuzzy choke with the paring knife, then cut the pieces into sixths. Hold them in a bowl of acidulated water, made with water and lemon juice or vinegar, until you are ready to cook.
2. In a wide soup pot set over medium-high heat, melt the butter. Stir in the shallot and leeks, and cook them for 3 to 4 minutes, stirring often and keeping them from browning. Pour in the wine, turn up the heat, and let it bubble for 2 minutes.
3. Drain the artichokes, then add them to the pot along with the fennel and stock. Sprinkle in 1 teaspoon sea salt, and lay a crumpled sheet of parchment or wax paper right on top of the vegetables. Bring the liquid up to a boil, then cover the pot and reduce it to a simmer until the artichokes are tender, about 25 minutes. While that cooks, steam the potatoes until they are tender, 10 to 12 minutes.
4. Once the artichokes and fennel are tender, lift them out with a slotted spoon and transfer them to a dish. Whisk enough crème fraîche and the mustard into the cooking liquid, then boil it vigorously until it becomes a light sauce, 5 to 10 minutes. Stir in the peas and cook them until tender, then add the vegetables and potatoes back to the pot. Finish with the chopped fennel greens, season with pepper, and serve.