Spring Vegetable Sauté

Line a baking sheet with a kitchen towel. Filla medium bowl with water; add lemon juice.If using baby artichokes, working one at atime, cut away tough outer leaves until onlypale-yellow leaves remain.

Cut 1/2" off tops;trim stems. Halve artichokes lengthwise, ifdesired, then remove choke with a spoon.

Place in lemon water as you finish. If usingglobe artichokes, remove stems and allleaves. Scrape out chokes with a spoon; cuteach artichoke heart into 4 quarters and addto lemon water.

Cook fava beans in a large pot of boilingsalted water until just tender, about 2minutes. Using a slotted spoon, transfer to abowl of ice water; let cool. Peel and discardouter skins; transfer to prepared bakingsheet (if using edamame, boil for only 1minute; no peeling needed). Repeat cookingprocess with asparagus and artichokes,returning water to a boil between batchesand cooling in ice water before transferringto prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen).

Heat 2 tablespoons oil and butter in a largeskillet over medium heat; add onion andsauté until translucent, about 5 minutes.Increase heat to medium-high.

Addvegetables and cook, stirring occasionally, just until heated through, about 5 minutes.Season to taste with salt, pepper, and morelemon juice, if desired.

Transfer vegetables to a serving bowl.

Drizzle with oil; garnish with mint and zest.