Spring Vegetable Ragout

Ingredients

• ½ pound sugar snap peas
• 1 pound slender but not pencil-thin asparagus
• 1 lemon, halved
• ½ pound baby artichokes (about 12)
• 4 tablespoons extra virgin olive oil
• 1 bunch scallions, trimmed and chopped
• 1 cup well-flavored chicken stock, approximately
• 1 ½ tablespoons fresh thyme sprigs
• Salt and freshly ground black pepper
• ½ tablespoon finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    154 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 5 grams protein; 1 milligram cholesterol; 100 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Break off the stem ends of the sugar snap peas, and pull off the strings. Set aside.
2. Rinse the asparagus, and snap off the ends where they break naturally. Cut the stalks in thirds. Set aside.
3. Squeeze the lemon into a bowl of water large enough to hold the artichokes, and put the squeezed halves in the bowl. Trim the stem ends of the artichokes, and slice about 1/4 inch off the tops. Pull off one or two layers of the outer leaves, slice the artichokes in half lengthwise and drop them into the bowl of acidulated water.
4. Place a large, heavy saute pan or skillet over high heat. Add 2 tablespoons olive oil and half the scallions. Saute until they soften, then add the peas and stir-fry until they begin to turn bright green. Add the asparagus, and continue to stir-fry about 3 minutes, until asparagus turns bright green. Remove vegetables from pan.
5. Add another tablespoon of the oil, the remaining scallions and the artichokes. Stir-fry over high heat for 2 to 3 minutes, until the artichokes barely start to brown. Add the chicken stock and thyme, reduce heat to low, cover and simmer until the artichokes are tender, about 20 minutes. Return the peas and asparagus to the pan, and cook, uncovered, over medium heat until the peas and the artichokes are also tender, about 5 minutes longer. There should be enough liquid in the pan to moisten the vegetables. If not, add a little more stock.
6. Stir in the remaining oil, season to taste with salt and pepper, dust with parsley and serve.