Roasted Asparagus and Baby Artichokes

Monday, April 24, 2017


·      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



·      Place a large baking sheet in oven. Preheat oven to 450°. (Leave baking pan in oven as it heats.)

·      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 450° for 15 minutes or until almost done and beginning to brown, stirring well after 10 minutes.

·      Toss asparagus with remaining 1 1/2 teaspoons oil. Stir asparagus into artichoke mixture. Roast at 450° for 10 minutes or until tender, stirring after 5 minutes.

·      Place vegetable mixture in a large bowl. Add butter and next 4 ingredients (through pepper); toss gently to combine. Sprinkle evenly with pine nuts.

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