Serves: 4
Total Calories: 128
Heat the oven to 375°F. Toss the artichoke hearts and 1 tablespoon of the olive oil in a roasting pan season with salt and pepper and turn the artichoke halves cut-side down. Roast for 15 minutes add the pine nuts and roast for another 5 minutes.
Meanwhile, mix the remaining 2 tablespoons olive oil and the lemon juice season with salt and pepper. Place the roasted artichokes in a small serving bowl and drizzle with the lemon mixture top with the chopped mint. Serve warm.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Roasted Artichoke Hearts With Lemon Drizzle recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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