Provencal Roasted Artichoke and Fennel

Provencal Roasted Artichoke and Fennel

Both artichokes and fennel take on the beautiful flavours of the herbs added to this delightful side dish.

Ingredients

Ingredients

  • 400 gr fennel, cut into wedges
  • 1 can of artichokes (or 6 artichoke hearts)
  • 4 tblsp extra virgin olive oil
  • 8 cherry tomatoes
  • 2 cloves crushed garlic
  • 2 tblsp finely chopped parsley
  • 1 tsp lemon juice
  • Salt and pepper
Provencal Roasted Artichoke and Fennel
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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