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1
Break off the stem ends of the sugar snap peas, and pull off the strings.
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2
Set aside.
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3
Rinse the asparagus, and snap off the ends where they break naturally.
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4
Cut the stalks in thirds.
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5
Set aside.
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6
Squeeze the lemon into a bowl of water large enough to hold the artichokes, and put the squeezed halves in the bowl.
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7
Trim the stem ends of the artichokes, and slice about 1/4 inch off the tops.
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8
Pull off one or two layers of the outer leaves, slice the artichokes in half lengthwise and drop them into the bowl of acidulated water.
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9
Place a large, heavy saute pan or skillet over high heat.
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10
Add 2 tablespoons olive oil and half the scallions.
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11
Saute until they soften, then add the peas and stir-fry until they begin to turn bright green.
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12
Add the asparagus, and continue to stir-fry about 3 minutes, until asparagus turns bright green.
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13
Remove vegetables from pan.
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14
Add another tablespoon of the oil, the remaining scallions and the artichokes.
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15
Stir-fry over high heat for 2 to 3 minutes, until the artichokes barely start to brown.
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16
Add the chicken stock and thyme, reduce heat to low, cover and simmer until the artichokes are tender, about 20 minutes.
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17
Return the peas and asparagus to the pan, and cook, uncovered, over medium heat until the peas and the artichokes are also tender, about 5 minutes longer.
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18
There should be enough liquid in the pan to moisten the vegetables.
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19
If not, add a little more stock.
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20
Stir in the remaining oil, season to taste with salt and pepper, dust with parsley and serve.
