STIR-FRIED SPRING VEGETABLES

Makes: 4 servings

4 tablespoons extra-virgin olive oil, divided 1 bag (12 ounces) frozen artichoke hearts, partially thawed, blotted dry

Coarse salt and freshly ground black pepper

½ cup ¼-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)

¼ cup water

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 Zest of a lemon

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 ¼ cup water. Sprinkle with ½ teaspoon salt and a grinding of black pepper and cook, covered, until the vegetables are crisp-tender, about 5 minutes.

3. Add the asparagus and peas and cook, stirring, uncovered, until the asparagus is crisp-tender, about 3 minutes. Add the artichokes, dill and lemon zest and cook, stirring, over medium-low heat until the artichokes are heated through, about 2 minutes. Serve immediately.*