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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
Directions:View on Bon Appetit
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