vegetable-ragout-with-parmesan-and-balsamic-vinegar A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 3 ounces Parmesan cheese
• 2 lemons, halved
• 8 artichokes (about 9 to 12 ounces each)
• 24 baby carrots, greens trimmed
• 1/4 cup olive oil
• 24 cherry tomatoes, halved
• 12 ounces button mushrooms, halved
• 1 10-ounce package frozen baby peas, thawed
• 1 10-ounce package frozen baby lima beans, thawed
• 1/4 cup (1/2 stick) unsalted butter