Rustic Spring Vegetable Stew

By Sunset
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Ingredients

1/3 cup lemon juice

8 artichokes (6 oz. each; see notes)

2 onions (6 oz. each)

2 heads fresh fennel (1 1/2 lb. total, untrimmed)

2 pounds fresh peas in pods (see notes)

1 head romaine lettuce (12 oz.)

1/4 cup olive oil

Salt and pepper

Freshly grated pecorino romano or parmesan cheese

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