Spring Vegetable Sauté

Ingredients

• 1 pound asparagus ( 1 large bunch)
• 2 pounds artichoke hearts 
• 6 servings pepper black freshly ground
• 1 cup avarakkai / broad beans shelled thawed
• 2 tablespoons mint leaves fresh thinly sliced
• 6 servings kosher salt 
• 1  lemon zest plus more juice for seasoning
• 2 tablespoons olive oil extra virgin extra-virgin plus more for drizzling
• 1 medium onion red finely chopped
• 1 tablespoon butter unsalted

Equipment

• bowl
• baking sheet
• pot
• kitchen towels
• slotted spoon

Directions

1. Line a baking sheet with a kitchen towel. Filla medium bowl with water; add lemon juice.If using baby artichokes, working one at atime, cut away tough outer leaves until onlypale-yellow leaves remain.
2. Cut 1/2" off tops;trim stems. Halve artichokes lengthwise, ifdesired, then remove choke with a spoon.
3. Place in lemon water as you finish. If usingglobe artichokes, remove stems and allleaves. Scrape out chokes with a spoon; cuteach artichoke heart into 4 quarters and addto lemon water.
4. Cook fava beans in a large pot of boilingsalted water until just tender, about 2minutes. Using a slotted spoon, transfer to abowl of ice water; let cool. Peel and discardouter skins; transfer to prepared bakingsheet (if using edamame, boil for only 1minute; no peeling needed). Repeat cookingprocess with asparagus and artichokes,returning water to a boil between batchesand cooling in ice water before transferringto prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen).
5. Heat 2 tablespoons oil and butter in a largeskillet over medium heat; add onion andsauté until translucent, about 5 minutes.Increase heat to medium-high.
6. Addvegetables and cook, stirring occasionally, just until heated through, about 5 minutes.Season to taste with salt, pepper, and morelemon juice, if desired.
7. Transfer vegetables to a serving bowl.
8. Drizzle with oil; garnish with mint and zest.