Spring Vegetable Ragout with Fresh Chervil

Name: Spring Vegetable Ragout with Fresh Chervil
Yield: 6 side-dish
Ingredients: 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

By Janet FletcherPhotographer Scott Peterson

March 31, 2003

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Recipe notes