Roasted Fennel and Artichoke Hearts

Name: Roasted Fennel and Artichoke Hearts
Prep time: 10 min
Total time: 35 min
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 tablespoons extra-virgin olive oil; Coarse salt and freshly ground black pepper; 1 teaspoon fresh lemon juice; 2 tablespoons roughly chopped flat-leaf parsley

Rating: 3.75 stars

112 Ratings

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.

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Recipe Summary

prep:

10 mins

total:

35 mins

Servings:

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 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

Step 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.

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Step 2

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

Reviews

112 Ratings

5 star values: 29
4 star values: 44
3 star values: 25
2 star values: 10
1 star values: 4

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Roasted Fennel and Artichoke Hearts

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Roasted Fennel and Artichoke Hearts

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