Roasted Fennel and Artichoke Hearts

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Picture of Pamela J. Groat My childhood memories are filled with family, friends, food, good music and laughter. I owe my love affair with food and entertaining to my mother, who was a phenomenal cook. My cooking style is a reflection of the many amazing recipes and meals I've experienced with those I love most, my obsession with beautiful cookbooks and my constant desire to devour food magazines like Gourmet, Cooking Light and Bon Appetit. My real entertaining niche is experimenting with recipes and ingredients that result in healthy, fresh, nutritious and gourmet meals. I am an interior designer by trade, so in my world the presentation packs as much punch as the ingredients and effort behind it - so creating flavorful and beautiful plates goes hand in hand. Bon Appetit.

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  • 4 Servings
  • 40 Minutes
  • Stars


Wondering what to do with your fennel this week? Super simple and fab.

Roasted Fennel and Artichoke Hearts!


  • 1 fennel bulb (12 oz.), cut into ¾” wedges, (1 T fronds reserved for garnish)
  • 1 can whole artichoke hearts in water (13.75 oz.), drained, patted dry, and cut in half lengthwise
  • 3 tbs olive oil
  • coarse salt and freshly ground black pepper [to taste]
  • 1 tsp fresh lemon juice
  • 2 tbs roughly chopped flat-leaf parsley

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  1. Preheat oven to 425.
  2. Arrange fennel and artichokes on a rimmed baking sheet.  Drizzle with 2 T oil, and season with salt and pepper.  
  3. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
  4. Drizzle with remaining oil and the lemon juice.  
  5. Add parsley, and toss to combine.  
  6. Garnish with fennel fronds.

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