Roasted asparagus and baby artichokes

Directions

1. Baby artichokes
2. Artichokes trimmed, cleaned, cut in half and boiled for 25-30 minutes in salty and lemony water.
3. Drained, air dried and tossed with 2 tbsp oil from preserved lemon pure and place on a half baking sheet

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