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.

Adam Hickman
Recipe by Cooking Light April 2015

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Christopher Testani; Styling: Kira Corbin

Recipe Summary

hands-on:
17 mins
total:
52 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Nutrition Facts

138 calories; fat 6.8g; saturated fat 2.3g; mono fat 2.9g; poly fat 1g; protein 6g; carbohydrates 18g; fiber 9g; cholesterol 8mg; iron 3mg; sodium 255mg; calcium 79mg.
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