Cover mushrooms with warm water in a small bowl. Let stand for 30 minutes. Strain, reserving liquid. Rinse the mushrooms well under cold water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any dirt.
Heat oil in a large deep skillet or Dutch oven over medium heat.
Add onions, asparagus or Fiddlehead ferns, garlic, thyme, mushrooms and the artichoke hearts; Use canned artichokes if you cannot find fresh, or use frozen.
Cook, stirring often, until the vegetables start to brown, about 5 minutes.
Add wine and cook until slightly reduced, 2 to 3 minutes. Add broth, salt and the reserved mushroom liquid. Cover and cook over low heat until the artichoke hearts and Asparagus are almost tender, 15-30 minutes.
Stir in peas. Increase heat to medium, cover and cook for 10 minutes more.
Stir in butter and the reserved lemon juice.
Serve the stew in shallow bowls, garnished with chives and parsley.
Serve with wild or brown rice.
-Submitted by Emily K., Racine, WI