The Recipe

Roasted Fennel and Artichoke Hearts

Name: Roasted Fennel and Artichoke Hearts
Prep time: 10 min
Total time: 35 min
Yield: servings:2
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

COOK TIME : a few secondsPREP TIME : 10 minutes

From Martha Stewart

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Ingredients

DESCRIPTION

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 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

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NUTRITION