Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Fennel and Artichoke Hearts 3.8 (112) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 2 Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted. Ingredients 1 fennel bulb (12 ounces), cut into ¾-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 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 1 teaspoon fresh lemon juice 2 tablespoons roughly chopped flat-leaf parsley Directions 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. Rate it Print