A cornucopia of stir-fried veggies for the spring season
Marie Simmons is a cookbook author that always delivers great results. She has been creating and testing recipes for many years and knows the secrets of what makes a delicious recipe. She shared this recipe with me years ago, and I depend upon it when I want an elegant, colorful vegetable stir-fry to accompany other dishes.
I recently served this colorful vegetable mélange alongside lemon-herb grilled chicken with a crowd-pleasing result. Vegetarians and vegans will enjoy this dish as a main course. If you want to make this a vegetarian meal, try serving this with simple boiled or oven-baked baby potatoes seasoned with olive oil and fresh herbs like dill or tarragon. It is also good with cooked lentils and red peppers. I love grilling polenta squares, arranging on serving plates and spooning over the vegetables. And it’s a lovely topping for couscous, soft polenta or farro.
Simmons’ toothsome mix of spring artichokes, asparagus and sweet carrots is a happy pairing. Choose to save time and use good-quality frozen artichokes and frozen
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 petite peas. If you can get baby artichokes, use them. Cook them as directed in the first step, browning them on both sides. Then turn and cook, covered, over low heat until tender, about 5 minutes.
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.