Recipe information
Yield
serves 6
Ingredients
1 bunch (12 ounces) asparagus
2 medium fennel bulbs
8 baby artichokes
1 lemon, cut in half
1 1/2 cups large green olives, such as Cerignola
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Preparation
Step 1
Preheat the oven to 375°F. Trim the ends of the asparagus; cut the stalks into 3-inch lengths. Place in a large bowl; set aside. Trim the leaves from the fennel; cut the bulbs in half and into thin wedges. Add to the bowl with the asparagus.
Step 2
Remove and discard any tough outer leaves from the artichokes. Cut into quarters; remove and discard the purple chokes. Rub the artichokes all over with cut lemon to prevent browning; add to the bowl with the asparagus. Add the olives, olive oil, lemon juice, salt, and pepper; toss to combine well.
Step 3
Transfer to a roasting pan. Roast until the vegetables are tender and just starting to brown, about 30 minutes. Serve hot or at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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