Spring Vegetable Barigoule

• Produce

  • 2 lbs Asparagus, thin
  • 16 Baby artichokes (2 1/2 pounds
  • 1 Bay leaf, fresh
  • 1/4 cup Carrot
  • 1/4 cup Celery
  • 1 tbsp Chives
  • 2 Garlic cloves
  • 1/4 cup Leek
  • 1 Lemon
  • 1/4 cup Onion
  • 2 Parsley, Sprigs
  • 1 tbsp Parsley
  • 1 tbsp Shallots
  • 2 Tarragon, sprigs
  • 1/2 cup Tomato

• Canned Goods

  • 2 cups Chicken stock or low-sodium broth

• Condiments

  • 1 tsp Dijon mustard
  • 1 tsp Honey
  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 Kosher salt
  • 1/2 tsp Peppercorns, black

• Oils & Vinegars

  • 2/3 cup Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Frozen

  • 1 Ice

• Beer, Wine & Liquor

  • 1/2 cup White wine

• Liquids

  • 1 1/2 cups Water

Found on andrewzimmern.com

Ingredients

• 1 lemon, halved
• 16 baby artichokes (2  1/2 pounds)
• 2 parsley sprigs
• 2 tarragon sprigs
• 1 fresh bay leaf
• 1/2 teaspoon black peppercorns
• 1/2 cup white wine
• 2 garlic cloves, thinly sliced
• 2 cups chicken stock or low-sodium broth
• 1  1/2 cups water
• Kosher salt
• 1/2 cup diced tomato
• 1/4 cup minced carrot
• 1/4 cup minced celery
• 1/4 cup minced leek (white and light green parts only)
• 1/4 cup minced onion
• Ice
• 2 pounds thin asparagus, ends trimmed
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon minced shallots
• 1 tablespoon minced chives
• 1 tablespoon minced parsley
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2/3 cup extra-virgin olive oil
• Kosher salt