Roasted Fennel and Artichoke Hearts
Martha Stewart
Ingredients
- 1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
- 1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
- 3 Tbs extra-virgin olive oil
- oarse salt and freshly ground black pepper
- 1 tsp fresh lemon juice
- 2 Tbs roughly chopped flat-leaf parsley
Instructions
1
Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
2
Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.
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Aug 2012
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