-
1
Have all of the ingredients prepared and close at hand before you start to saute.
-
2
Peel the carrots and cut them in half lengthwise (into quarters if they are very large) and then into 1/2-inch chunks (about 2 cups).
-
3
Break off the woody stems of the asparagus, rinse, and cut into pieces about 2 inches long (about 3 cups).
-
4
Drain the artichoke hearts and cut into quarters.
-
5
Cut the scallions into inch-long pieces.
-
6
Warm the oil in a large skillet on medium-high heat.
-
7
Add the garlic, dried thyme, and salt and saute for just half a minute.
-
8
Stir in the carrots and asparagus and saute for about 2 minutes.
-
9
Stir in the artichoke hearts, cover, and simmer on low heat until the vegetables are crisp-tender, about 2 minutes.
-
10
Using a slotted spoon, lift the vegetables out of the pan juices into a bowl and set aside.
-
11
Turn up the heat to high and whisk the flour into the juices in the skillet.
-
12
Add the vegetable broth and stir until the liquid bubbles and thickens.
-
13
Add the scallions, edamame, and fresh thyme, and stir in the cooked vegetables.
-
14
Cook until everything is well coated and hot.
-
15
Add salt to taste.
-
16
Serve topped with shaved cheese if you wish.
-
17
Try green beans instead of asparagus, dried or fresh dill instead of thyme, frozen baby lima beans or peas in place of edamame, baby carrots instead of chopped (pick out uniformly sized ones).
-
18
Serve on rice, bulghur, or couscous, or in a bowl with bread.
-
19
A light spring meal like this one deserves Chocolate Ricotta Pudding (page 269) for dessert.
