- 1 lemon, halved
- 12 baby artichokes
- 1 pinch kosher salt
- 2 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- Baby Vidalia onions, trimmed and very coarsely chopped
- 1/2 pound sugar snap peas, trimmed
- 1 pound thin to medium asparagus, trimmed, cut into 1-inch pieces
- 1/4 cup chopped fresh herbs
- Bring a large pot of water to a boil. Squeeze 1 lemon half into a large bowl of cold water. Trim off stem and top quarter of each artichoke. Using a sharp paring knife, peel off outer green leaves until you reach pale inner leaves. Place in lemon water as you finish.
- Cut artichokes in half lengthwise. Squeeze remaining lemon half into boiling water and add a pinch of salt. Cook artichokes 10 minutes, until just tender. Drain in colander and dry on paper towels.
- Heat 1 tablespoon butter and oil in a large skillet over medium heat. Add onions and cook, stirring, until softened, 3 to 5 minutes. Add artichokes and cook 2 minutes. Add peas, asparagus, 3 tablespoons water, and salt to taste. Simmer, stirring, until just cooked through, about 5 minutes. Add herbs and cook 1 minute. Stir in remaining butter. Serve immediately.