Chickpea-Artichoke Stew with Rouille

Ingredients

• 24 ounces artichokes 
• 2 cups baking potato diced peeled
• 0.5 teaspoon pepper black
• 15.5 ounce chickpeas drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes diced undrained canned
• 0.5 cup cooking wine dry white
• 8 ounce fennel bulb with stalks
• 2 teaspoons fennel seeds 
• 3  garlic cloves minced
• 1 pound leeks 
• 2 tablespoons juice of lemon fresh
• 1.5 tablespoons olive oil 
• 0.3 teaspoon saffron threads 
• 1 teaspoon salt 
• 5 cups water 
• 8 ounce water 
• 8 servings rouille 
• 8 servings rouille 

Equipment

• bowl
• frying pan
• sieve
• dutch oven

Directions

1. Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Slice leeks in half lengthwise; rinse with cold water.
2. Drain.
3. Remove dark leaves; chop dark leaves to measure 1 1/2 cups; set aside. Chop bulb ends to measure 2 cups; set aside.
4. Remove stalks from fennel bulb. Chop the stalks to measure 1 1/2 cups; set aside. Chop bulb to measure 2 cups; set aside.
5. Combine chopped dark leek leaves, chopped fennel stalks, 5 cups water, wine, and fennel seeds in a large Dutch oven; bring to a boil. Reduce heat; simmer 25 minutes. Strain leek mixture through a sieve over a bowl, reserving stock; discard solids.
6. While the vegetable mixture simmers, combine 8 cups water and lemon juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem.
7. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.
8. Cut artichoke in half lengthwise.
9. Remove fuzzy thistle from bottom with a spoon.
10. Cut artichoke lengthwise into quarters; place in lemon water. Repeat procedure with remaining artichokes.
11. Drain artichokes; discard lemon water.
12. Heat oil in pan over medium heat.
13. Add chopped leek bulbs, salt, and pepper; saut 5 minutes.
14. Add garlic; saut 2 minutes. Stir in chopped fennel bulb, artichoke quarters, reserved stock, potato, chickpeas, tomatoes, and saffron; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
15. Serve with Rouille.