Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'

Ingredients (14)

• 4 large artichokes
• 2 1/2 to 3 cups homemade vegetable stock or water
• 2 leeks, including an inch of the greens, sliced into 1/4-inch rounds
• 2 fennel bulbs, cut into 1-inch wedges, joined at the root end
• 2 tablespoons butter or olive oil
• 1/4 cup diced shallot
• 1/2 cup white wine
• 1 teaspoon sea salt
• 12 ounces yellow-fleshed or new red potatoes, scrubbed and cut into quarters
• 1/2 or less cup crème fraîche
• 1 teaspoon Dijon mustard
• 1 cup shelled peas or fava beans
• 3 tablespoons chopped fennel greens or parsley
• Freshly milled pepper