Spring Vegetable Sauté Recipe | Epicurious

Ingredients

• Zest and juice from 1 lemon plus more juice for seasoning
• 2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed
• 2 pounds fava beans, shelled (about 1 cup), or 1 cup frozen edamame (soybeans), thawed
• Kosher salt
• 1 pound asparagus (about 1 large bunch), cut on a diagonal into 2" pieces
• 2 tablespoons extra-virgin olive oil plus more for drizzling
• 1 tablespoon unsalted butter
• 1 medium red onion, finely chopped
• Freshly ground black pepper
• 2 tablespoons thinly sliced fresh mint leaves