ROASTED BABY ARTICHOKES, ASPARAGUS, AND FENNEL WITH OLIVES

Roasted Baby Artichokes, Asparagus, and Fennel with Olives image

Yield serves 6

Number Of Ingredients 9

1 bunch (12 ounces) asparagus
2 medium fennel bulbs
8 baby artichokes
1 lemon, cut in half
1 1/2 cups large green olives, such as Cerignola
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Preheat the oven to 375°F. Trim the ends of the asparagus; cut the stalks into 3-inch lengths. Place in a large bowl; set aside. Trim the leaves from the fennel; cut the bulbs in half and into thin wedges. Add to the bowl with the asparagus.
Remove and discard any tough outer leaves from the artichokes. Cut into quarters; remove and discard the purple chokes. Rub the artichokes all over with cut lemon to prevent browning; add to the bowl with the asparagus. Add the olives, olive oil, lemon juice, salt, and pepper; toss to combine well.
Transfer to a roasting pan. Roast until the vegetables are tender and just starting to brown, about 30 minutes. Serve hot or at room temperature.