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Roasted Fennel And Artichoke Hearts

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Roasted Fennel And Artichoke Hearts

Ingredients

  • 1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
  • 1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and freshly ground black pepper
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons roughly chopped flat-leaf parsley
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Published 2014-09-09 13:11:37 (2 years ago).

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