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

• Sel kasher

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

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

• 1 cuillère à soupe de beurre non salé

• 1 medium red onion, finely chopped

• Poivre noir fraîchement moulu

• 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.