Martha & Me cook Roasted Fennel and Artichoke Hearts

I was looking through my latest issues of Martha Stewart Living magazine before turning them into a table, and came across a recipe for Roasted Fennel and Artichoke Hearts in the February 2012 issue.

Before I move on to that recipe and the one I invented to go with it, I know you’re wondering “what table?”. Well, there it is at the top of this blog entry and I’ve made two others besides. Found the idea on Pinterest and have to say I love that site.


Roasted Fennel and Artichoke Hearts is so simple and has only five ingredients, plus salt and pepper. Here’s Martha’s recipe which makes 2 servings:



Ingredients...

1 fennel bulb (12 ounce), cut into 3/4-inch wedges. 1 tablespoon fronds reserved for garnish.
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

Directions...

1. Preheat oven to 425-degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons EVOO, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
2. Drizzle with remaining EVOO and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

My only suggestion for this recipe would be to line your baking sheet with aluminum foil. Much easier to clean!




While the fennel and artichoke hearts roasted in the oven, I created another dish to serve with them for supper. What shall I name it? Hmmm... what about Chicken, Veggies, and CousCous.



No exact measurements for this one ‘cause I just grabbed what I had at hand and put it all in a pan on the stove:

olive oil
butter
sliced yellow onion
sliced mushrooms
chopped carrots
raw spinach
leftover chicken
couscous
kosher salt
freshly ground black pepper



1. Heat olive oil and butter over medium low heat. Add onion, mushrooms, and carrots. Cook while cutting up chicken and putting couscous in measuring cup (cover couscous with water).


2. Add spinach, chicken, couscous, water and S&P to pan, cover, turn heat to low and cook for 7-10 minutes.

And that’s how Martha and me -- I mean “I” -- cooked an absolutely delicious supper tonight!





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