Spanish Vegetable Stew

Name: Spanish Vegetable Stew
Ingredients: 1/2 cup chopped fresh flat-leaf parsley; 1 Tbs. olive oil; 1 large onion, quartered and thinly sliced; 2 to 3 cloves garlic, minced; 2 large potatoes, peeled and diced; 3 medium carrots, peeled and sliced; 1/2 cup dry white wine; 8 oz. white or cremini mushrooms, stemmed and sliced (2 cups); 1 1/2 tsp. sweet paprika; 8 spears asparagus, trimmed and cut into 1-inch pieces; 15-oz. can artichoke hearts, drained and quartered; 1 cup frozen green peas