Ingredients

serves 6

　　

For the Dumplings

1 medium sweet potato (about 12 ounces), peeled and cut into large chunks

　　Coarse salt

　　1 1/4 cups all-purpose flour

　　1/2 teaspoon baking powder

　　Freshly ground pepper

　　2 large eggs, lightly beaten

　　2 tablespoons finely chopped fresh flat-leaf parsley

　　

For the Stew

2 lemons, halved

　　4 medium artichokes (10 ounces each)

　　3 tablespoons unsalted butter

　　10 ounces red pearl onions, blanched and peeled

　　1 rind Parmesan cheese (about 5 inches long; or substitute 5-inch piece cheese)

　　2 1/2 cups homemade or low-sodium store-bought vegetable stock (not roasted)

　　1 teaspoon coarse salt

　　1/4 teaspoon freshly ground pepper

　　12 orange or yellow baby carrots, peeled, or 3 medium carrots, peeled, halved lengthwise, and cut into 3-inch pieces

　　2 tablespoons finely chopped fresh tarragon

　　6 ounces asparagus, trimmed and cut into 3-inch pieces (about 1 1/4 cups)

　　

Step 1

Make the dumplings: Place the sweet potato in a saucepan; cover with water by 1 inch. Bring to a boil; add a large pinch of salt. Reduce the heat; simmer until tender, about 15 minutes. Meanwhile, whisk the flour, baking powder, 1 1/2 teaspoons salt, and a pinch of pepper in a bowl; set aside.

　　

Step 2

Drain the sweet potato. Pass it through a ricer onto a baking sheet. Spread out; let cool 15 minutes. Transfer to a bowl. Stir in the eggs and parsley. Add the flour mixture; stir just until a sticky dough forms.

　　

Step 3

Meanwhile, make the stew: Fill a medium bowl with cold water. Squeeze the juice of 1 1/2 lemons into the water; add the rinds. Remove and discard the tough outer leaves from 1 artichoke. Cut off the top third; peel the stem. Halve the artichoke lengthwise; remove the fuzzy choke, and discard. Cut into 1-inch-thick wedges, and place in the lemon water. Repeat with the remaining artichokes.

　　

Step 4

Melt the butter in a medium stockpot over medium heat. Add the onions; cook, stirring occasionally, 3 minutes. Add the Parmesan rind. Drain the artichokes; add to pot. Stir in the stock and 4 1/2 cups water; add salt and pepper. Bring to a boil. Add the carrots. Reduce the heat; simmer, partially covered, 10 minutes. Squeeze the remaining 1/2 lemon into pot; stir in tarragon.

　　

Step 5

Using 2 spoons, form 18 dumplings, dropping into the stew as you work. Cover; cook 7 minutes. Add the asparagus. Cook, covered, until the dumplings are cooked through and the vegetables are tender, about 3 minutes. Remove the rind before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.