Spring Vegetable Saute - Restaurant Association of Nova Scotia

Name: 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

rans.ca

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

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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