-
1
Using vegetable peeler, cut Parmesan into thin shavings.
-
2
Set aside.
-
3
Squeeze juice from lemons into large pot; add lemons.
-
4
Fill pot with water.
-
5
Cut stem and top 1/3 from 1 artichoke.
-
6
Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed.
-
7
Using small sharp knife, trim outside of base until smooth and no dark green areas remain.
-
8
Cut artichoke lengthwise into quarters.
-
9
Cut out choke from quarters.
-
10
Cut each quarter in half, making 1/2-inch wedges.
-
11
Place artichoke pieces in lemon water.
-
12
Repeat with remaining artichokes.
-
13
Cover pot and bring to boil.
-
14
Boil artichokes until tender, about 10 minutes.
-
15
Drain; set aside.
-
16
(Can be prepared 1 day ahead.
-
17
Cover and refrigerate.)
-
18
Cook 28 baby carrots in large pot of boiling water 5 minutes.
-
19
Drain carrots well.
-
20
(Carrots can be prepared 1 day ahead.
-
21
Cover and refrigerate.)
-
22
Heat 1/4 cup olive oil in heavy large pot over medium-high heat.
-
23
Add tomatoes and mushrooms.
-
24
Saute until tomatoes and mushrooms release juices, about 8 minutes.
-
25
Add artichokes, carrots, baby peas and lima beans.
-
26
Cook until lima beans and peas are tender and juices thicken slightly, stirring often, about 10 minutes.
-
27
Add 1/4 cup butter and stir until melted.
-
28
Season vegetables to taste with salt and pepper.
-
29
Transfer ragout to large bowl.
-
30
Toss with balsamic vinegar and sprinkle with Parmesan shavings.
