Whisk vinegar, shallot and cream in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Bring chicken broth to simmer in large saucepan. Add lima beans. Cover and simmer until tender, about 10 minutes. Using slotted spoon, transfer beans to large bowl. Add artichoke hearts to broth. Cook 2 minutes. Add peas. Cover and cook until peas and artichokes are heated through, about 3 minutes longer. Drain well. Add to beans.
Add chopped mint to vegetables. Mix in enough vinaigrette to coat. Season with salt and pepper. Garnish with mint sprigs. Serve warm or at room temperature.
