Spring Vegetable Sauté
['Zest and juice from 1 lemon plus more juice for seasoning', '2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed', '2 pounds fava beans, shelled (about 1 cup), or 1 cup frozen edamame (soybeans), thawed', 'Kosher salt', '1 pound asparagus (about 1 large bunch), cut on a diagonal into 2" pieces', '2 tablespoons extra-virgin olive oil plus more for drizzling', '1 tablespoon unsalted butter', '1 medium red onion, finely chopped', 'Freshly ground black pepper', '2 tablespoons thinly sliced fresh mint leaves']
Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, working one at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2" off tops; trim stems. Halve artichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globe artichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 4 quarters and add to lemon water.
Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1 minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil between batches and cooling in ice water before transferring to prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen).
Heat 2 tablespoons oil and butter in a large skillet over medium heat; add onion and sauté until translucent, about 5 minutes. Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.
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