Best Roasted Artichoke Hearts And Fennel With Tomatoes And Black Olives Recipes

Roasted Fennel and Artichoke Hearts image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 6

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

Steps:

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

Roasted Vegetable Medley With Artichoke Hearts and Mushrooms image

Provided by Missy Wombat

Categories Fruit

Time 1h20m

Yield 1 batch

Number Of Ingredients 14

1 lb fresh green beans, top and tailed
2 whole fresh sweet red capsicums, topped and seeded and cut in thick strips
1 whole fresh yellow capsicum, topped and seeded and cut in thick strips
3 -4 fresh zucchini, sliced in 1/2-inch slices
8 ounces fresh button mushrooms, whole
6 ounces fresh portabella mushroom caps, sliced in 1/2-inch strips
1/2 cup sun-dried tomato
6 ounces pitted black olives, drained well
12 ounces marinated artichoke hearts, chopped, and retain marinade liquid
4 -5 garlic cloves
olive oil
lemon juice
parsley
salt and pepper, to taste

Steps:

Cook green beans in boiling water (or steam in a microwave oven) until bright green color appears, remove from water, and remove pan from heat.
Put sun-dried tomatoes into the water and let them reconstitute while you assemble the remaining items.
Mix all fresh vegetables in large baking dish or roasting pan, and add crushed olives, garlic cloves, reconstituted tomatoes, and artichokes (with marinade) and stir well. Add enough olive oil [The oil in the marinated artichokes may be enough; however, extra virgin olive oil does add its own flavor.] to very lightly coat all the vegetables, and a splash of lemon juice (about 1 Tbsp).
Sprinkle salt and pepper to taste and top with a light sprinkle of marjoram or parsley.
Bake at 350 degrees on middle or lower rack until all vegetables are thoroughly hot (approximately 20-30 minutes), but not browned.
If there is any liquid in the baking dish or roasting pan, drain off into a pot or microwaveable dish. Add cornstarch to a little cold water to aid in its dispersion and mix with the drained liquid (about 1 tablespoons of corn starch per cup of liquid). Heat until it thickens (stirring occasionally). Add to the roasted vegetable medley and mix well. This will coat all the vegetables with the full flavor.
Serve hot.

Nutrition Facts : Calories 898.7, Fat 23.4, SaturatedFat 3.4, Sodium 2493.6, Carbohydrate 162.7, Fiber 60.8, Sugar 47.2, Protein 49.2