Spring Vegetable Sauté

This simple vegetable saute was submitted by one of our wonderful Artichoke Club members. This simple side dish is sure to please your palate!

Nutrition Information

Calories: 719
Protein: 14g
Carbs: 53g
Fiber: 32g
Sugar: 11g
Sodium: 784mg
Fat: 55g

Recipe Information

Serves: 2
Prep Time: 20 Minutes
Cook Time: 20 Minutes

Ingredients:

2 large globe artichokes
1 large zucchini
2 bunches ramps (wild onions)
1 large bunch asparagus
1/4 cup extra virgin olive oil

1 lemon

Salt & pepper to taste

Fresh herbs (mint, rosemary, basil and/or tarragon)

Directions:

  1. Prepare bowl of cold water and add juice from ½ lemon. Slice stem from each artichoke, cutting bottom 1/8” of stem and discarding. Peel away dark green exterior of stem until paler portion is left, and slice this into thin strips. Add pieces to bowl of lemon water as you work.
  2. Pull outer leaves from globe artichokes and trim 2” from top, rubbing artichoke with cut lemon as you work. Remove hairy choke from center with large spoon. Slice artichoke heart into ¼-inch slices and add to bowl of lemon water.
  3. Next, prepare the other spring vegetables. Slice zucchini into thin coins. Snap bottoms of asparagus, reserving these for stock, and trim asparagus into 1” diagonal slices. Trim roots from ramps and clean under cold running water to remove dirt.
  4. Heat oil in large sauté pan on medium flame. When hot, remove artichoke slices from water bath, pat dry and add. Saute for about 10 minutes, stirring occasionally to ensure browning on all sides. When artichoke slices have begun to brown, add zucchini and asparagus. Season with salt and pepper and continue to cook for an additional 6-8 minutes until all vegetables have become crisp tender.
  5. Meanwhile, season a separate panini pan with a thin coating of olive oil. Add ramps and cover with panini press. Saute for about 3-5 minutes.
  6. When all vegetables are ready, combine on individual plates. Scatter chopped herbs over the sauté before serving. Serve with rice pilaf, orzo or spaetzle and a crisply chilled white wine.

 

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Recipe Reviews

A nice vegetable saute recipe. Simple to make and full of veggies. Cooks up the vegetables just right without over cooking them. A great side dish to

lilian
Jun 28, 2016

A nice vegetable saute recipe. Simple to make and full of veggies. Cooks up the vegetables just right without over cooking them. A great side dish to any meal.

Ocean Mist Farms , USA 5.0 5.0 1 1 A nice vegetable saute recipe. Simple to make and full of veggies. Cooks up the vegetables just right without over cooking them. A great side dish to any meal.
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