Photo by anka
Ingredients
- Baby artichokes
-
8
baby artichokes
-
1 teaspoon
salt
-
preserved lemon pure (1/2 preserved lemon, pure with ¼ cup olive oil)
- Asparagus
-
1
asparagus bunch
-
1-2 tablespoons
olive oil
-
salt and black pepper
Directions
- Baby artichokes
-
Artichokes trimmed, cleaned, cut in half and boiled for 25-30 minutes in salty and lemony water.
-
Drained, air dried and tossed with 2 tbsp oil from preserved lemon pure and place on a half baking sheet
- Asparagus
-
Asparagus, trimmed at breaking point.
Mix with 1-2 tbsp olive oil, spread on a half baking sheet
Sprinkle with salt and black pepper.
-
Roast asparagus and artichokes for 20 minutes at 400 degrees F
Mix artichokes with more preserved lemon pure (1-2 tbsp)
Serve.
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