Roasted Fennel and Artichoke Hearts
Ingredients
- 1 fennel bulb (12 ounces), cut into ¾-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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