This is the dish that makes spring feel like it arrived right on time. Artichoke hearts get browned in olive oil until golden before anything else goes in the pan — that step alone is worth paying attention to, because it builds a depth of flavor that carries through the entire dish. From there, it's shallots, garlic, carrots, green beans, asparagus, and peas, each added in sequence so everything finishes crisp-tender rather than soft. Fresh dill and a squeeze of lemon at the end bring the whole thing into focus. Artichokes are one of the more underappreciated vegetables nutritionally, among the highest in fiber of any vegetable, and a good source of folate and vitamin C that supports liver health and healthy digestion. This sauté works as a light main over a simple grain, a substantial side alongside grilled fish or chicken, or on its own when you want something that feels both effortless and intentional. Best made with whatever looks freshest at the market.
A sizzling mix of spring vegetables like artichokes, carrots, green beans, and more.
Shopping List:
- 2 tbsp extra virgin olive oil, divided
- ½ bag (6 oz) frozen artichoke hearts, partially thawed and blotted dry
- 1 shallot, thinly sliced
- 1 garlic clove, thinly sliced
- ½ cup carrots, thinly sliced
- ½ cup slender green beans
- 6 oz. asparagus cut in 1 inch lengths
- ½ cup frozen or fresh peas
- 1 tbsp fresh dill
- Lemon wedges
- Sea salt and pepper to taste
Mixing Your Goods:
Heat 1 tablespoon of the olive oil in a large skillet. When it's hot enough to sizzle a piece of artichoke, add all the artichokes, cut side down, and cook over medium heat until golden brown. Flip the artichokes over, sprinkle with salt and a generous grind of pepper, brown the other side, and then transfer to a bowl. Add the remaining tablespoon of olive oil to the pan and then add the shallots and garlic. Cook, stirring, over medium heat until sizzling. Add the carrots, green beans, and 2 tablespoons of water. Sprinkle with salt and a grind of pepper. Cook until vegetables are crisp-tender, about 5 minutes. Add the asparagus and peas, and cook, stirring, until the peas and asparagus are crisp-tender. Add the artichokes and dill and cook for another minute. Serve with lemon wedges.