ingredients

Artichoke Prep 

• 1 lemon, halved
• 8 large artichokes (or 12-16 smaller ones)

Vegetable Saute

• 1/3 cup extra-virgin olive oil
• 2 medium leeks, quartered lengthwise and cut into 2-inch lengths
• 2 celery ribs, peeled and thinly sliced
• 1 large onion, halved and thinly sliced
• 1 large carrot, thinly sliced
• 4 garlic cloves, thinly sliced

Artichoke Braise

• 4 thyme sprigs
• 4 tarragon sprigs
• 2 bay leaves
• Salt and freshly ground pepper
• 2 cups dry white wine
• 2 cups water

Vegetable Blanching

• 1/2 pound fresh peas, shelled (1/2 cup)
• 8 asparagus
• 1 fennel bulb, cored and thinly sliced crosswise
• 2 ounces long green beans

Presentation

• 4 small tomatoes--halved, seeded and finely diced
• 1/2 cup mixed herbs, such as parsley and chervil leaves, coarsely chopped chives and basil

directions

1. You can do steps 2-4 ahead of time and refrigerate the dish for the next day.  This can reduce the work needed on the dinner day.  If you do this, re-heat the braised vegetables before proceeding with step 5.
2. Artichoke Prep: Squeeze the lemon juice into a large bowl of water. Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1/2 inch of the stem. Make sure to get rid of any tough outer leaves.  Using a sharp knife, cut off the remaining leaves at the top of the heart and peel the base and stem. Using a spoon or a melon baller, scoop out the furry choke. Add the artichoke to the lemon water.  The lemon water stops the artichoke from browning.
3. Vegetable Saute: In a large, deep skillet, heat the olive oil. Add the leeks, celery, onion and carrot and cook over low heat, stirring often, until softened but not browned, about 20 minutes. Add the garlic and cook until fragrant, about 1 minute.
4. Artichoke Braise: Drain the artichokes and add them to the skillet in a single layer. Tuck in the thyme, tarragon and bay leaves and season with salt and pepper. Add the wine and water, cover partially and braise over moderately low heat until tender, about 40 minutes. Discard the herbs.
5. Vegetable Blanching: Blanch the peas, asparagus, fennel and haricots verts separately in boiling salted water until crisp-tender, 5 minutes for the peas and fennel and 3 to 4 minutes for the haricots verts and asparagus. Using a slotted spoon, transfer the vegetables to paper towels to drain after they are cooked.
6. Presentation: Mound the peas, asparagus, fennel and haricots verts in soup plates and add some of the braising vegetables and liquid. Season with salt and pepper. Set an artichoke on top and fill with diced tomato. Scatter the mixed herbs over the top and serve warm.