Spring Vegetable Saute  Recipe
Spring Vegetable Saute

by Diane Rossen Worthington

A Colorful Spring Vegetable Saute Recipe

Cookbook author Marie Simmons has penned a new book that highlights fast, fresh vegetarian dishes. As I thumbed through the "Fresh & Fast Vegetarian: Recipes That Make a Meal," I could see why people choose vegetable-rich diets. Full of vibrant recipes that are appealing for any food lover, this cookbook could serve as a definitive reference for all of us who crave creative vegetable cookery.

It was difficult to choose just one recipe to share, but this spring vegetable recipe caught my eye. After I tasted it I knew it was the one. An extra benefit is that it's vegan. Simmons' tasty tangle of spring asparagus, carrots and artichokes shines through -- even if you cheat a little to save time and use good-quality frozen artichokes and petite peas.

I recently served this colorful vegetable melange alongside lemon-herb grilled chicken with a crowd-pleasing result. If you want to make this a vegetarian meal, try serving it with simple boiled or oven-baked baby potatoes seasoned with olive oil and fresh herbs such as dill or tarragon. It is also good with cooked lentils and red peppers.

Spring Vegetable Saute Recipe

From "Fresh & Fast Vegetarian: Recipes That Make a Meal," by Marie Simmons.

Serves 4.

4 tablespoons extra-virgin olive oil

1 bag (12 ounces) frozen artichoke hearts, partially thawed, blotted dry

Coarse salt and freshly ground black pepper

1/2 cup 1/4-inch wedges shallots

1 garlic clove, sliced paper thin

1 cup thin diagonal slices slender carrots (from 1-2 carrots)

1 cup 1-inch lengths slender green beans (about 4 ounces)

12 ounces slender asparagus, peeled if large, cut diagonally into 1-inch lengths (about 3 cups)

1 cup frozen petite green peas

2 tablespoons chopped fresh dill or mint

Lemon wedges

1. Heat 2 tablespoons of the oil in a large skillet. When it is hot enough to sizzle a piece of artichoke, add the artichokes, cut sides down, and cook over medium heat until golden brown, about 5 minutes. Turn, sprinkle with salt and a generous grinding of black pepper and brown the other sides, about 5 minutes. Transfer the browned artichokes to a bowl.

2. Add the remaining 2 tablespoons oil, the shallots and garlic to the pan and cook, stirring, over low heat until sizzling. Add the carrots, green beans and 1/4 cup water. Sprinkle with 1/2 teaspoon salt and a grinding of black pepper and cook, covered, until the vegetables are crisp-tender, about 5 minutes. Add the asparagus and peas and cook, stirring, uncovered, until the asparagus is crisp-tender, about 3 minutes. Add the artichokes and dill and cook, stirring, over medium-low heat until the artichokes are heated through, about 2 minutes. Serve with lemon wedges to squeeze over each serving.


If you can get baby artichokes, by all means use them. Cook them as directed in step 1, browning them on both sides. Then turn and cook, covered, over low heat until tender, about 5 minutes.


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