Marie Simmons is a cookbook author that always delivers great results. She has been creating and testing recipes for many years and knows the secrets of what makes a delicious recipe. She shared this recipe with me years ago, and I depend upon it when I want an elegant, colorful vegetable stir-fry to accompany other dishes.
Simmons’ toothsome mix of spring artichokes, asparagus, and sweet carrots is a happy pairing, even if you choose to save time and use good-quality frozen artichokes and frozen petite peas. If you can get baby artichokes, use them. Cook them as directed in the first step, browning them on both sides. Then turn and cook, covered, over low heat until tender, about 5 minutes.
