Baby Artichoke Stew

Baby Artichoke Stew

2 lemons, halved

24 baby artichokes

1 tablespoon kosher salt

1 tablespoons butter

1 tablespoons olive oil

1 bunch spring onions, white and green parts chopped

1 pound sugar peas, shelled

2 pounds asparagus, cut diagonally into 1-inch pieces

½ cup chopped fresh parsley

Freshly grated Parmesan cheese

1.  Bring a large pot of water to a boil. 

2.  Squeeze 1 lemon half into a large bowl of cold water.

3.  Trim off stem and top quarter of each artichoke. 

4.  Using a sharp paring knife, peel off outer green leaves until you reach pale inner leaves. 

5.  Place in lemon water as you finish.

6.  Cut artichokes in half lengthwise. 

7.  Squeeze remaining lemon half into boiling water and add a pinch of salt.

8.  Cook artichokes 10 minutes, until just tender. 

9.  Drain in a colander and dry on paper towels.
10.  Heat butter and oil in a large skillet over medium heat.

11.  Add onions and cook, stirring, until softened, 3 to 5 minutes.

12.  Add artichokes and cook 2 minutes. 

13.  Add peas, asparagus, 3 tablespoons water, and salt to taste. 

14.  Simmer, stirring, until just cooked through, about 5 minutes.

15.  Add parsley and cook 1 minute. 

16. Sprinkle with Parmesan cheese.