Artichokes Braised In Olive Oil And White Wine

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1 lemon, halved

8 large artichokes

1/3 cup extra-virgin olive oil

2 medium leeks, white and tender green, 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

4 thyme sprigs

4 tarragon sprigs

2 bay leaves

Salt and freshly ground pepper

2 cups dry white wine

2 cups water

1/2 pound fresh peas, shelled (1/2 cup)

8 pencil-thin asparagus

1 small fennel bulb, cored and thinly sliced crosswise

2 ounces haricots verts

4 small tomatoes—halved, seeded and finely diced

1/2 cup mixed herbs, such as parsley and chervil leaves, coarsely chopped chives and basil

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