Roasted Artichokes & Fennel

Chef Chris Brown whips up yet another flavourful side dish that deserves to shine as the main event. These are artful artichokes you’re sure to love.

1 fennel bulb (12 ounces), cut into 3/4-inch wedges
1 tablespoon fronds reserved for garnish
4 small artichokes*, cleaned and immersed in lemon water
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepperARTICHOKES AND FENNEL
3 cloves of garlic
rind of 1/2 orange
2 sprigs rosemary
2 bay leaves
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

Parsley pesto
1/2 cup shelled walnuts, about 3 1/2 ounces
2 cups chopped parsley, about 1 bunch
1/4 cup grated Pecorino or Parmesan cheese
1 garlic clove, roughly chopped
1/2 teaspoon salt
1/2 cup olive oil

Pre-heat oven to 425F.

Add fennel and artichokes to a large bowl.

Drizzle with 2 tablespoons oil, and season with salt and pepper. Add garlic, orange peel, bay leaves and rosemary. Toss to evenly combine. Transfer to a rimmed baking sheet.

Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.

While artichokes are roasting, prepare pesto. Combine all ingredients in a blender and blend until smooth.

Remove artichokes from oven; drizzle with remaining oil and lemon juice. 

Garnish with fennel fronds and pesto.

Serves 4.

 * Instead of fresh artichokes I used a 375 g bag of frozen artichoke bottoms I purchased at a European market.

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