preserved lemon pure (1/2 preserved lemon, pure with ¼ cup olive oil)
tablespoons olive oil
salt and black pepper
- 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, 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.