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.
Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.
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