IMG_3382With its delicate combination of vegetables, I find this sauté a perfect side dish to balance out the rich fall flavors that are currently dominating my kitchen. The lemon zest and mint are a wonderful finishing touch, adding an element of spring to a meal. Pair this with a bowl of pasta and a glass of cold white wine. Delicious.


Makes 4 servings
Zest and juice from 1 lemon, plus more for finishing the dish
6 globe artichokes
2 lbs fava beans, shelled
1 lb asparagus, cut into 2” pieces
2 tablespoons extra virgin olive oil, plus more for drizzling
1 tablespoon organic unsalted butter
1/2 medium red onion, finely chopped
3 tablespoons thinly sliced fresh mint leaves
sea salt and pepper
Fill a medium bowl with water and the lemon juice. Remove stems and all leaves from the artichokes. Discard. Scrape out the chokes with a spoon and cut each artichoke heart into 4 quarters. Add to the lemon water.
Cook fava beans in a large pot of salted boiling water until just tender, about 1 1/2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Peel and discard the outer skins. Transfer the beans to a baking sheet lined with a kitchen towel.

IMG_3372Repeat the cooking process with the asparagus and artichokes, returning the water to a boil in between batches and cooling the cooked vegetables in the ice water before transferring to the baking sheet. Cook asparagus for 2-3 minutes and artichoke for 5 minutes.

In a large sauté pan, heat the olive oil and butter on medium heat. Add the onion and cook until translucent, about 5 minutes. Turn the heat up to medium high and add the vegetables. Cook until heated through, 4-5 minutes. Taste. Season with salt, pepper, and lemon juice as necessary.

Transfer vegetables to a serving platter. Drizzle with olive oil and garnish with mint and lemon zest.


(Adapted from Strand, Oliver. “Spring Vegetable Sauté”. bon appétit, May 2012: 104)