3 large or 4 medium artichokes, trimmed and quartered
1 pound asparagus, peeled if thick, then thinly sliced on the diagonal
8 ounces mushrooms, thinly sliced
1 bunch scallions, including an inch of the greens, chopped
2 zucchini, sliced 1/4-inch thick, if available
½ cup parsley leaves
2 garlic cloves, or 1 head green garlic, minced
1 teaspoon lemon zest
½ cup bread crumbs
¼ cup olive oil, in all
¼ cup white wine
1 cup vegetable stock, chicken stock, or water
salt and pepper
2 tablespoons chopped fennel greens
freshly grated Parmigiano-Reggiano cheese
Procedure
Simmer the artichokes quarters in 1-quart water with 2 teaspoons salt until
tender-firm, 5 to 7 minutes. Remove and slice them thinly. Slice the rest of
the vegetables as described.
Chop the parsley, garlic, and lemon zest together. Brown the breadcrumbs
in 1 tablespoon of the oil in a small skillet, then set aside.
Heat the remaining oil in a wide, non-stick skillet. When hot, add the artichokes.
Sauté until they take on some color, then add the scallions, and mushrooms,
and sauté five minutes more. Season with 1 teaspoon salt.
Add the wine. Let it sizzle and reduce, then add the stock and simmer a
few more minutes, or until the vegetables are cooked to your liking.
