Roasted asparagus and baby artichokes

By • March 20, 2016 0 Comments

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Serves 3-4

Baby artichokes

  • 8 baby artichokes
  • 1 teaspoon salt
  • preserved lemon pure (1/2 preserved lemon, pure with ¼ cup olive oil)
  1. Artichokes trimmed, cleaned, cut in half and boiled for 25-30 minutes in salty and lemony water.
  2. Drained, air dried and tossed with 2 tbsp oil from preserved lemon pure and place on half baking sheet


  • 1 asparagus bunch
  • 1-2 tablespoons olive oil
  • salt and black pepper
  1. Asparagus, trimmed at breaking point. Mix with 1-2 tbsp olive oil, spread on half baking sheet Sprinkle with salt and black pepper.
  2. Roast asparagus and artichokes for 20 minutes at 400 degrees F Mix artichokes with more preserved lemon pure (1-2 tbsp) Serve.

More Great Recipes: Vegetables|Side Dishes|Asparagus