ROASTED ARTICHOKE HEARTS AND FENNEL WITH TOMATOES AND BLACK OLIVES
Steps:
- Preheat oven 425. Remove top 1/3 of each artichoke. Rub with lemon to prevent any discoloration. Remove outer tough leaves, and the fuzzy inside choke with a pairing knife. Peel and slice off stem, and set aside. Place artichoke on top of piece of heavy duty foil, large enough to hold 2 artichokes along with their stems sealed tightly as a packet. Pull open each artichoke and insert ½ tablespoon of butter and sprinkle with ½ the minced garlic, salt, and pepper. Then, drizzle with lemon, olive oil. Tightly enclose 2 artichokes to each foil packets, so that there are three packets all together. Double wrap them so that there is no leakage in the oven. Put each packet on the top oven self and allow it to roast for 30 minutes. Toss the fennel in a bowl with salt and pepper. Lay them onto a rimmed sheet pan and roast on the middle shelf for 20 minutes. Do the same with the cherry tomatoes and place in a pie dish on the middle shelf next to the fennel for 20 minutes. Bring a pot of salted pasta water to a boil. When the artichokes come out of the oven, open the packets allowing them to cool faster. When cool enough to handle, remove the leaves and stems and set them aside for another use. Cut up the hearts into 1 inch pieces and place them inside any remaining juice from the foil packets. Bring a 12" sauté pan to medium heat and add 2-3 tablespoons of the oil. Add the minced garlic and when it begins to color, add the wine. Allow the wine to reduce slightly before adding the stock. Add the stock, both tomatoes, olives, fennel, and artichokes with any remaining juice. Adjust for salt and pepper. Squeeze in any remaining lemon juice. Allow the sauce to simmer on medium low for 15 minutes. 10 minutes before serving, add the pasta to the water and cook until al dente. Save about a ½ cup of pasta water just in case. Drain the pasta and toss with the sauce. Add parsley. Add some of the pasta water if needed. Serve it with freshly grated cheese.
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ambrose thomas
[email protected]This is now my go-to recipe for roasted artichoke hearts and fennel.
ITZ TOX1CDRAG0N
[email protected]Loved it!
Right Path
[email protected]This was a great recipe! I will definitely be making it again.
Coreen Lummis
[email protected]I made this for a party and it was a big hit! Everyone loved the roasted artichoke hearts and fennel.
Ch Nisar Ch Nisar
[email protected]This recipe was easy to follow and the dish turned out great! I loved the combination of flavors and textures.
Pascaline Ngoyi
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The roasted artichoke hearts and fennel were delicious and the tomatoes and black olives added a nice touch of flavor.
Chris Friesen
[email protected]This was my first time roasting artichoke hearts and fennel, and it turned out great! I will definitely be making this again.
Muhammad nouman Nouman
[email protected]5/5! This recipe is a keeper!
Donte Stevenson
[email protected]I made this for dinner last night and it was a hit! Everyone loved it.
Abagail Allen
[email protected]This was delicious! I will definitely be making it again.
mano bli
[email protected]I loved this recipe! It was so easy to make and the flavors were amazing. The roasted artichoke hearts and fennel were my favorite part.
TONMOY_ GEMING
[email protected]This was a great recipe! The artichoke hearts and fennel were roasted to perfection and the tomatoes and black olives added a nice touch of flavor. I will definitely be making this again!
Anisha Poudel
[email protected]I love this recipe! It's so easy to make and always turns out great. The roasted artichoke hearts and fennel are my favorite part. I also love the addition of tomatoes and black olives.
Rahim Sabah
[email protected]This dish was easy to make and turned out great! The roasted artichoke hearts and fennel were so flavorful and the tomatoes and black olives added a nice touch. I will definitely be making this again!
Beatriz Oliveira (Bia)
[email protected]This was delicious! I loved the combination of flavors and textures. The artichoke hearts were tender and the fennel was slightly crunchy. The tomatoes and black olives added a nice sweetness and saltiness. I will definitely be making this again!
QUEEN JOHN
[email protected]I made this for dinner last night and it was a hit! The roasted artichoke hearts and fennel were so flavorful and the tomatoes and black olives added a nice pop of color and flavor. I will definitely be making this again!