Directions:
- Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, working one at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2 off tops; trim stems. Halve artichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globe artichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 4 quarters and add to lemon water.
- Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1 minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil between batches and cooling in ice water before transferring to prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen).
- Heat 2 tablespoons oil and butter in a large skillet over medium heat; add onion and sauté until translucent, about 5 minutes. Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
- Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.01 Kcal (737 kJ) | ||
| Calories from fat | 63.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 11% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 151.43mg | 6% | |
| Potassium | 837.22mg | 18% | |
| Total Carbs | 25.58g | 9% | |
| Sugars | 5.65g | 23% | |
| Dietary Fiber | 11.61g | 46% | |
| Protein | 7.93g | 16% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 33mg | 184% | |
| Calcium | 107.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 63.24 Kcal (265 kJ) | ||
| Calories from fat | 22.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 11% | |
|---|---|---|---|
| Cholesterol | 1.83mg | 2% | |
| Sodium | 54.41mg | 6% | |
| Potassium | 300.82mg | 18% | |
| Total Carbs | 9.19g | 9% | |
| Sugars | 2.03g | 23% | |
| Dietary Fiber | 4.17g | 46% | |
| Protein | 2.85g | 16% | |
| Vitamin C | 9.4mg | 44% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 11.9mg | 184% | |
| Calcium | 38.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Potted Pork Tenderloin with Sweet Onions and Apple (Rachael Ray)
Pork tenderloins, well-trimmed and cut into large chunks ... and 11 more.. -
Risotto with Spring Vegetables and Smoked Ham
Shelled fava beans (about 1 1/2 lb unshelled), Water and 13 more.. -
Risotto With Asparagus, Mint and Lemon
Asparagus , tough ends removed, Extra virgin olive oil and 11 more.. -
Barley Risotto with Asparagus and Hazelnuts
Asparagus, trimmed, Water, Salt, Onion, finely chopped and 8 more.. -
Beef Shepherd's Pie
Extra virgin olive oil, Unsalted butter, Onion, diced and 19 more.. -
Tuna and White Bean Salad
Asparagus spears, Capers, drained and 11 more.. -
Roasted Asparagus Prosciutto and Egg
Fresh asparagus, trimmed, Extra-virgin olive oil and 8 more.. -
Provencal Chicken Burgers With Pissaladiere Topping (Rachael Ray)
Extra-virgin olive oil, divided, Butter and 13 more.. -
Risotto With Asparagus
Asparagus, Vegetable broth, Extra-virgin olive oil, Butter and 5 more..
Also Try
-
-
-
-
-
-
-
-
-
-
Butter-Braised Spring Onions with Lots of Chives
Spring onions (about 1 lb), root ends trimmed and 3 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
