Spring Vegetable Sauté
A fresh and vibrant medley of spring vegetables including baby artichokes, fava beans, and asparagus, sautéed with red onion and finished with fresh mint and lemon zest. This elegant side dish celebrates the best of seasonal produce.
Ingredients
- •1 whole lemon
- •2 pounds baby artichokes
- •2 pounds fava beans
- •1 to taste Kosher salt
- •1 pound asparagus
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon unsalted butter
- •1 medium red onion
- •1 to taste black pepper
- •2 tablespoons fresh mint leaves
Cooking Instructions
- 1.
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 4 quarters and add to lemon water.
15 min
- 2.
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).
20 min
- 3.
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.
10 min
- 4.
Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.
2 min
