Spring Vegetable Ragout with Fresh Chervil

1. 1

   Fill medium bowl with cold water.

2. 2

   Squeeze juice from lemon into bowl; add lemon.

3. 3

   Cut off stem and top quarter from each artichoke.

4. 4

   Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain.

5. 5

   Quarter each artichoke.

6. 6

   Using small spoon, scoop out choke and any purple-tipped leaves.

7. 7

   Transfer to lemon water.

8. 8

   Heat oil in heavy large skillet over medium heat.

9. 9

   Add onion; saute until soft, about 5 minutes.

10. 10

    Drain artichokes; add to skillet along with carrots.

11. 11

    Cover; cook until vegetables are crisp-tender, stirring often, about 8 minutes.

12. 12

    Add asparagus and sugar snap peas.

13. 13

    Cover; cook until vegetables are tender, stirring and adding water by tablespoonfuls if vegetables begin to brown, about 8 minutes.

14. 14

    Stir in chervil.

15. 15

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.