Spring Vegetable Barigoule

Ingredients

• 1 lemon, halved
• 16 baby artichokes (2 1/2 pounds)
• 2 parsley sprigs
• 2 tarragon sprigs
• 1 fresh bay leaf
• 1/2 Teaspoon black peppercorns
• 1/2 Cup white wine
• 2 garlic cloves, thinly sliced
• 2 Cups chicken stock or low-sodium broth
• 1 1/2 Cup water
• Kosher salt
• 1/2 Cup diced tomato
• 1/4 Cup minced carrot
• 1/4 Cup minced celery
• 1/4 Cup minced leek (white and light green parts only)
• 1/4 Cup minced onion
• Ice
• 2 Pounds thin asparagus, ends trimmed
• 2 Tablespoons red wine vinegar
• 2 Tablespoons lemon juice
• 1 Tablespoon minced shallots
• 1 Tablespoon minced chives
• 1 Tablespoon minced parsley
• 1 Teaspoon Dijon mustard
• 1 Teaspoon honey
• 2/3 Cups extra-virgin olive oil
• Kosher salt

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