-
1
Squeeze juice from lemon halves into large bowl; add lemon halves.
-
2
Fill bowl with water.
-
3
Trim stem of 1 artichoke.
-
4
Starting at base, bend leaves back and snap off where leaves break naturally, continuing until all tough outer leaves have been removed.
-
5
Using small sharp knife, trim outside of base until smooth and no dark green areas remain.
-
6
Cut artichoke lengthwise in half.
-
7
Using tip of knife, remove any purple-tipped leaves from center.
-
8
Add artichoke to lemon water.
-
9
Repeat with remaining artichokes.
-
10
Bring large pot of salted water to boil.
-
11
Drain artichokes.
-
12
Add to boiling water; cook until just tender, about 8 minutes.
-
13
Drain; set aside.
-
14
(Can be made 1 day ahead; cover and chill.)
-
15
Preheat oven to 375F.
-
16
Spray 3 large rimmed baking sheets with nonstick spray.
-
17
Arrange artichoke halves, fennel and leeks in single layer on 2 prepared sheets.
-
18
Arrange asparagus and carrots in single layer on third sheet.
-
19
Brush vegetables with olive oil.
-
20
Sprinkle with salt and pepper.
-
21
Roast vegetables until tender, turning over halfway through, about 35 minutes total for artichokes, fennel and leeks and 20 minutes total for asparagus and carrots.
-
22
Divide vegetables among 6 plates.
-
23
Drizzle Salsa Verde over and serve.
