Spring Vegetable Stew with Sweet-Potato Dumplings

Preparation

1. 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.