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1
Heat oven to 425 degrees.
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2
Line a sheet pan with parchment.
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3
Fill a bowl with water and add the juice from one of the lemon halves.
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4
Trim the artichokes.
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5
Then, if using medium artichokes, cut into quarters; if using large ones, cut into sixths or eighths.
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6
As you work, rub the cut artichokes with remaining lemon half and place them in the water.
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7
When all artichokes are cut, drain and pat dry with paper towels.
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8
Place on sheet pan.
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9
Trim away the dark green part of the onion stems and the hairy root ends, and cut onions in half.
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10
Place on sheet pan.
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11
Toss artichokes and onions with the olive oil and salt and pepper to taste.
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12
Take care to coat all of the cut surfaces of the artichokes with olive oil.
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13
Place in oven and roast for 20 to 30 minutes (depending on the size of the pieces), turning vegetables with tongs every 10 minutes, until tender and lightly browned.
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14
The edges of the artichoke leaves will be charred.
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15
Transfer to a bowl.
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16
Meanwhile, steam or boil peas in salted water for 5 minutes; drain.
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17
Transfer to the bowl with onions and artichokes.
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18
Add half the chopped fresh herbs and toss together.
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19
In a mortar and pestle, mash garlic to a paste with a pinch of salt.
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20
Stir into yogurt.
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21
To serve, divide quinoa among four bowls and top with artichokes, onions and peas.
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22
Spoon yogurt over vegetables and sprinkle with remaining herbs.
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23
Douse with a little lemon juice and drizzle on a little oil if desired.
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24
Garnish with dukkah or about 2 teaspoons preserved lemon, or both.
