Spring Vegetable Sauté

Ingredients for Spring Vegetable Sauté

• Zest and juice from 1 lemon plus more juice for seasoning

• 900g baby artichokes, 6 globe artichokes, or 450g frozen artichoke hearts, thawed

• 900g fava beans, shelled (about 240ml ), or 150g frozen edamame (soybeans), thawed

• Kosher salt

• 450g asparagus (about 1 large bunch), cut on a diagonal into 2" pieces

• 2 tablespoons extra-virgin olive oil plus more for drizzling

• 1 tablespoon unsalted butter

• 1 medium red onion, finely chopped

• Freshly ground black pepper

• 2 tablespoons thinly sliced fresh mint leaves

Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, working one at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2" off tops; trim stems. Halve artichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globe artichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 3.8L ers and add to lemon water.

Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1 minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil between batches and cooling in ice water before transferring to prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen).

Heat 2 tablespoons oil and butter in a large skillet over medium heat; add onion and sauté until translucent, about 5 minutes. Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.

Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.