Spring Vegetable Saute

Name: Spring Vegetable Saute
Ingredients: 4 tablespoons extra-virgin olive oil; 1 bag (12 ounces) frozen artichoke hearts, partially thawed, blotted dry; Coarse salt and freshly ground black pepper; 1/2 cup 1/4-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); 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

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Spring Vegetable Saute - I recently served this colorful vegetable melange recipe alongside lemon-herb grilled chicken with a crowd-pleasing result. If you want to make this a vegetarian meal, try...

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Ingredients

4 tablespoons extra-virgin olive oil
1 bag (12 ounces) frozen artichoke hearts, partially thawed, blotted dry
Coarse salt and freshly ground black pepper
1/2 cup 1/4-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)
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