Fennel and artichokes make a great pair and this brothy, springtime stew brings out the best in all of its vegetables. If you think you don’t care for lima beans, this dish may change your mind. It did for me. If you really don’t care for them, make this with cannellini beans but add an extra minute to the pressure cooking time.
Serve with a salad and a hunk of hearty bread or spoon over cooked polenta for a Mediterranean feast. This dish benefits from using olive oil for sautéing and your best extra virgin olive oil drizzled on top, but you can still leave it out.
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.