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Roasted Fennel and Artichoke Hearts
http://www.marthastewart.com/874406/roasted-fennel-and-artichoke-h...
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Ingredients
categorized
original
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
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
This recipe is
paleo
Produce
Fennel bulb (12 ounces)
(
1
)
Flat-leaf parsley
(
2
tablespoons
)
Cooking & Baking
Olive oil, extra-virgin
(
3
tablespoons
)
Salt and freshly ground black pepper, Coarse
(
1
)
Drinks
1 can whole artichoke hearts in water, whole
(
13 3/4
ounces
)
Lemon juice, fresh
(
1
teaspoon
)
Preparation
Read recipe preparation on
marthastewart.com
Martha Stewart
www.marthastewart.com
All 13,561 recipes
Social Stats
53.6
Rating
1-100
1
Tweets
16
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0
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Views
5,513
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Recipe Stats
Published September 23, 2012 (5 months ago).
125 people saved this recipe.
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