Spring Vegetable Sauté

I don't know what makes this so delicious, but whenever I make it, I end up going back for seconds . . . and thirds. The recipe is from Moosewood Restaurant Simple Suppers, with one minor revision.

4 medium carrots (about 2 cups)
1 bunch of asparagus (about 3 cups, chopped)
14 oz can artichoke hearts
1 bunch scallions
2 Tbsp olive oil
4 garlic cloves, minced or pressed
1 tsp dried thyme
1/2 tsp salt
1 Tbsp unbleached white flour
1 cup vegetable broth
1 cup frozen shelled edamame

Have all the ingredients prepared and close at hand before you start to sauté. Peel the carrots and cut them in half lengthwise (into quarters if they are very large) and then into 1/2 inch chunks. Break off the woody stems of the asparagus, rinse, and cut into pieces about 2 inches long. Drain the artichoke hearts and cut into quarters. Cut the scallions into inch-long pieces.

Warm the oil in a large skillet on medium-high heat. Add the garlic, thyme, and salt and sauté and sauté for half a minute. Stir in the carrots and asparagus and sauté for about 2 minutes. Stir in the artichoke hearts, cover, and simmer on low heat until the vegetables are crisp-tender, about 2 minutes. Using a slotted spoon, lift the vegetables out of the pan juices into a bowl and set aside.

Turn up the heat to high and whisk the flour into the juices in the skillet. Add the vegetable broth and stir until the liquid bubbles and thickens. Add the scallions, edamame, and stir in the cooked vegetables. Cook until everything is well coated and hot. Add salt to taste.