4 spring onions, trimmed and quartered, or 12 scallions, trimmed and cut into 2– 3-inch lengths
4 to 8 baby artichokes, trimmed of any hard parts and cut into quarters or eighths
1cup small fava or lima beans (cooked, canned, or frozen)
1cup shelled fresh peas
Salt and black pepper, to taste
1/2cupchicken stock, preferably homemade, or as needed
1 fresh tarragon sprig, optional
Instructions
Put the oil in a large skillet or flameproof casserole with a lid over medium heat. Add the onions and cook, stirring occasionally, until wilted, 5 to 10 minutes; do not let the onions brown. One at a time, add the remaining vegetables; in each instance, cook, stirring, for about a minute. Add some salt and pepper, the stock, and if you’re using it, the tarragon. Turn the heat to low, cover, and adjust the seasoning so the mixture simmers gently.
Cook, uncovering and stirring every 10 minutes or so and adding a little more liquid if needed, until the vegetables are completely tender, at least 30 minutes more but quite likely 45. Taste and adjust the seasoning, then serve hot or at room temperature.