Roasted Asparagus and Baby Artichokes

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Roasted Asparagus and Baby ArtichokesRecipe

Photo: Christopher Testani; Styling: Kira Corbin

To get a head start, prepare the recipe through step 2 up to two days in advance. Shortly before serving, place asparagus on pan with roasted asparagus, and proceed with step 3.

Serves 8 (serving size: about 1/2 cup)


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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


Hands-on: 17 Minutes
Total: 52 Minutes

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

2. 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.

3. 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.

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

Created date

February 2015

Nutritional Information

Calories 138
Fat 6.8 g
Satfat 2.3 g
Monofat 2.9 g
Polyfat 1 g
Protein 6 g
Carbohydrate 18 g
Fiber 9 g
Cholesterol 8 mg
Iron 3 mg
Sodium 255 mg
Calcium 79 mg