Spanish Island Stew Of Artichokes, Asparagus & New Potatoes

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12 baby artichokes (without chokes), including their long stems

Dash of vinegar

4 small new potatoes, peeled and cut into quarters

3 pinches of saffron threads

1/2 cup extra virgin olive oil

6 garlic cloves, thinly sliced

3 1/2 ounces flavorful ham (such as serrano) or unsmoked bacon (such as pancetta), diced

3/4 cup dry white wine

1/4 cup tomato passata, or more if desired

1 tablespoon chopped parsley

Pinch of mixed Mediterranean herbs, including rosemary, savory, marjoram

1 cup chicken broth

12 asparagus spears, trimmed and cut into 2- to 3-inch lengths

12 oil-cured black olives

1 garlic clove, chopped

Juice of 1/4 lemon, or to taste

Salt and pepper to taste

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