Spring Vegetable Saute - Restaurant Association of Nova Scotia

Ingredients

• 3 lemons, juiced, lemon halves reserved
• 6 baby artichokes (12 ounces)
• 1 teaspoon dried oregano
• 1 clove garlic, cut in half
• 1/2 teaspoon whole black peppercorns
• 1 tablespoon olive oil
• 16 white pearl onions
• 24 baby carrots, stems trimmed to 3/4 inch
• 1 1/2 teaspoons salt
• 12 scallions, white and light-green parts only, cut into 1 1/2-inch lengths
• 3 ounces haricots verts or thin green beans, trimmed
• 2 tablespoons unsalted butter
• 3 tablespoons Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
• 1/4 cup fresh flat-leaf parsley leaves
• 1/8 teaspoon freshly ground black pepper