|Yummm, Crisp out of oven|
1 fennel bulb (12 ounce), 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
1. Preheat oven to 425-degrees.
2. Place fennel & artichokes on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper.
3. Roast vegetables for 35 minutes, tossing after 20 minutes.
4. Drizzle with olive oil & lemon juice. Add parsley, and toss!
I use recipes as "guidelines" some things I have tried:
Zest of a lemon- I love more lemon, if you do too, add the zest of a lemon
Thyme- I was out of parsley & thyme was a tasty replacement