Roasted Artichokes w/Carrots & Fennel

By zboni

Ingredients

• 2 lemons
• 4 large artichoke hearts quartered
• 16 baby cut carrots
• 1 small fennel bulb, halved lengthwise, then each half cut into quarters
• salt & pepper
• 1-1/2 tsp. herbs d’provence
• 2 Tbsp EVOO
• 1 cup dry white wine, or chicken stock
• 1-1/2 tbsp finely chopped fennel leaves
• 3 tbsp unsalted butter (optional)

Details

Servings 4

Preparation

Step 1

preheat oven to 400º

Bring large pot of water to boil and add salt. Cut lemons in ½ and squeeze the juice into the salted water. Drop in the shells. Add the artichoke hearts, carrots & fennel. Cook until all the veggies are tender, about 12 mins. Drain and spread on a baking sheet to cool.

In an ovenproof sauce pan add a little EVOO and heat. Add artichokes, fennel & carrots. Season with salt, pepper and herbs de provence. Sautee until brown, about 3 minutes.

Place pan in oven to finish cooking, about 10 mins.

When cooked, remove veggies to a warm platter and keep warm while you make the sauce. Place the saute pan over medium-high heat and add the wine. Bring to a boil, stirring and scraping all the browned bits from the bottom and sides of the pan. Cook until reduced by about two-thirds (this is a brothy sauce). Stir in the fennel leaves and butter, if using. Taste for seasoning and pour over the veggies.