Spring Vegetable Ragout with Fresh Chervil

• 1 lemon, halved
• 8 baby artichokes
• 2 1/2 tablespoons extra-virgin olive oil
• 1 cup minced red onion
• 8 ounces baby carrots, peeled, 1/4 inch of stem left intact
• 12 ounces slender asparagus, trimmed, cut into 1-inch lengths
• 8 ounces sugar snap peas, trimmed, halved crosswise
• 3 tablespoons chopped fresh chervil

1. Fill medium bowl with cold water.
2. Squeeze juice from lemon into bowl; add lemon.
3. Cut off stem and top quarter from each artichoke.
4. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain.
5. Quarter each artichoke.
6. Using small spoon, scoop out choke and any purple-tipped leaves.
7. Transfer to lemon water.
8. Heat oil in heavy large skillet over medium heat.
9. Add onion; saute until soft, about 5 minutes.
10. Drain artichokes; add to skillet along with carrots.
11. Cover; cook until vegetables are crisp-tender, stirring often, about 8 minutes.
12. Add asparagus and sugar snap peas.
13. Cover; cook until vegetables are tender, stirring and adding water by tablespoonfuls if vegetables begin to brown, about 8 minutes.
14. Stir in chervil.
15. Season with salt and pepper.

lemon, artichokes, extravirgin olive oil, red onion, baby carrots, slender asparagus, sugar snap peas, chervil

Taken from www.epicurious.com/recipes/food/views/spring-vegetable-ragout-with-fresh-chervil-107939 (may not work)