Spring Vegetable Saute

Spring Vegetable Saute

Spring Vegetable Saute
adapted from Bon Appetit

*Note: I also added leeks to this saute and used edamame (not fava beans). I toasted and buttered home-made croutons, which added an extra crunch.


Zest and juice from 1 lemon plus more juice for seasoning
2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed
2 pounds edamame
Kosher salt
1 pound asparagus (about 1 large bunch), cut on a diagonal into 2-inch 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 inch 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.
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 Tbsp. 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.


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