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Roasted Asparagus and Baby Artichokes

Photo: Christopher Testani; Styling: Kira Corbin

Hands-on time 17 mins
Total time 52 mins
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.