Roasted Asparagus And Baby Artichokes Recipe

Name: Roasted Asparagus And Baby Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 baby artichokes (about 2 1/2 pounds); 5 thin lemon slices; 1 1/2 tablespoons olive oil, divided; 1 pound asparagus, trimmed and cut into 2-inch pieces; 2 tablespoons butter, melted; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon fresh lemon juice; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 tablespoons pine nuts, toasted

Servings: persons

20 baby artichokes (about 2 1/2 pounds)
5 thin lemon slices
1 1/2 tablespoons olive oil, divided
1 pound asparagus, trimmed and cut into 2-inch pieces
2 tablespoons butter, melted
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons pine nuts, toasted

1
Place a large baking sheet in oven. Preheat oven to 450u00b0. (Leave baking pan in oven as it heats.)
2
Cut off top third of each artichoke. Trim stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender middle and bottom. Cut each artichoke in half lengthwise. Place artichokes, lemon slices, and 1 tablespoon oil in a bowl; toss to coat. Arrange mixture in a single layer on hot baking sheet. Roast at 450u00b0 for 15 minutes or until almost done and beginning to brown, stirring well after 10 minutes.
3
Toss asparagus with remaining 1 1/2 teaspoons oil. Stir asparagus into artichoke mixture. Roast at 450u00b0 for 10 minutes or until tender, stirring after 5 minutes.
4
Place vegetable mixture in a large bowl. Add butter and next 4 ingredients (through pepper); toss gently to combine. Sprinkle evenly with pine nuts.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 20 baby artichokes (about 2 1/2 pounds), 5 thin lemon slices, 1 1/2 tablespoons olive oil, divided, 1 pound asparagus, trimmed and cut into 2-inch pieces, and more.

Yes, Roasted Asparagus And Baby Artichokes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Asparagus And Baby Artichokes

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