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Roasted Fennel and Artichoke Hearts

Martha Stewart
  • 35 minutes
  • Serves 2

INGREDIENTS

1

Fennel bulb (12 ounces)

2 tbsp

Flat-leaf parsley

1 tsp

Lemon juice, fresh

1

Salt and freshly ground black pepper, Coarse

3 tbsp

Olive oil, extra-virgin

13 3/4 oz

whole artichoke hearts in water, whole