Roasted Baby Artichokes, Asparagus, and Fennel with Olives

1. 1

   Preheat the oven to 375F.

2. 2

   Trim the ends of the asparagus; cut the stalks into 3-inch lengths.

3. 3

   Place in a large bowl; set aside.

4. 4

   Trim the leaves from the fennel; cut the bulbs in half and into thin wedges.

5. 5

   Add to the bowl with the asparagus.

6. 6

   Remove and discard any tough outer leaves from the artichokes.

7. 7

   Cut into quarters; remove and discard the purple chokes.

8. 8

   Rub the artichokes all over with cut lemon to prevent browning; add to the bowl with the asparagus.

9. 9

   Add the olives, olive oil, lemon juice, salt, and pepper; toss to combine well.

10. 10

    Transfer to a roasting pan.

11. 11

    Roast until the vegetables are tender and just starting to brown, about 30 minutes.

12. 12

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.