Braised Spring Vegetables

1. 1

   Stir 1 tablespoon of the lemon juice into a large bowl of water.

2. 2

   Working with 1 artichoke at a time, pull off the dark outer leaves and trim 1/2 inch off the top.

3. 3

   Peel the stem.

4. 4

   Quarter the artichoke lengthwise, then scrape out the choke with a spoon and drop it into the lemon water.

5. 5

   Repeat with the remaining artichokes.

6. 6

   Heat 2 tablespoons of the olive oil in a large heavy saucepan.

7. 7

   Add the onion and cook over moderately low heat, stirring, until translucent, about 8 minutes.

8. 8

   Drain the artichokes well, add them to the saucepan and season with salt and pepper.

9. 9

   Reduce the heat to low and cook, stirring, until just tender, about 12 minutes.

10. 10

    Add the peas, fava beans and 2 cups of water.

11. 11

    Cover partially and cook over low heat until the vegetables are tender, about 6 minutes.

12. 12

    Add the mint and parsley to the vegetables and season with salt and pepper.

13. 13

    Stir in the remaining 3 tablespoons of oil and 2 tablespoons of lemon juice.

14. 14

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.