Remove all the leaves from the artichokes. Trim the stems and pare the hearts until smooth. Remove the fuzzy choke with a sharp spoon. Cut the hearts into
Blanch the carrots in lightly salted water for a minute or two until crisp-tender. Refresh in cold water. Drain well.
Blanch the zucchini in a saucepan of lightly salted water until just tender, about 1 minute. Drain and refresh in cold water. Drain well.
Combine the cooked vegetables in a serving bowl. Whisk together the
© 1992 Joyce Goldstein. All rights reserved.