June Vegetable Ragout
Inspired by the extraordinary array or fresh vegetables in the market in June, Patricia Wells combined young garlic, purple-tipped artichokes, plump fava beans, last-of-season peas and asparagus for this dish. (She has also had terrific results with thawed, frozen artichoke hearts, as well as thawed, frozen lima beans instead of fava beans.) The fruit and acid of the wine bridge the flavors of the vegetables.
Slideshow: Satisfying Vegetarian Recipes