Spring Vegetables with Lemon and Tarragon

Ingredients

• 14 oz artichoke hearts rinsed drained quartered canned
• 0.5 pound asparagus trimmed cut into 2-inch pieces
• 0.5 pound carrots halved lengthwise cut into 2-inch pieces
• 2 tablespoons tarragon fresh chopped
• 1 cup baby lima beans frozen thawed
• 0.5 pound green beans trimmed cut into 2-inch pieces
• 2 tablespoons juice of lemon (from 1 large lemon)
• 1 cup pearl onions frozen thawed
• 1 cup peas frozen thawed
• 20 servings salt and pepper 
• 1 cup sugar snap peas trimmed
• 4 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• slotted spoon

Directions

1. Line a large, rimmed baking sheet with paper towels. Put carrots in a large saucepan, cover with water and stir in 1 tsp. salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered until carrots are just tender, 6 to 7 minutes. Fill a large bowl with ice water. Using a slotted spoon, remove carrots to bowl.
2. Add onions to pan and simmer for 4 minutes. Adjust the heat as necessary to maintain a simmer.
3. Transfer cooled carrots from ice water to prepared baking sheet.
4. Remove cooked onions to ice water; add ice to bowl as necessary. Continue to cook vegetables as follows, transferring cooked vegetables to ice water and draining on paper towels when cold: asparagus, 2 to 4 minutes; green beans, 4 to 5 minutes; sugar snap peas and baby lima beans, 2 minutes. (Vegetables can be cooked up to 5 hours ahead; cover and refrigerate. Bring to room temperature before continuing with recipe.)
5. Melt butter in a large skillet over medium heat.
6. Add vegetables, including peas and artichoke hearts. Stir gently until heated through, about 5minutes. Stir in tarragon and lemon juice and season with salt and pepper.
7. Serve hot.