1. Heat oil in skillet on medium heat. Sauté artichokes, carrots and onion 8 to 10 minutes or until tender. Stir in asparagus, jicama and pepper. Sauté 4 to 6 minutes or until asparagus is crisp-tender.
2. Add carnitas, and lime zest and juice. Heat to boiling on medium heat; reduce heat. Simmer 5 minutes. Add watercress and cilantro. Simmer 1 minute. Divide evenly between 4 plates and serve.
Nutritional information per serving: Calories 220; Total Fat 9g; Saturated Fat 2g;