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This recipe makes a great side dish. It can be added to pasta or even used as a chicken or steak topper!

INGREDIENTS:

• 2 fennel bulbs, cut into 3/4-inch wedges

Roasted Artichoke Hearts and Fennel

• 1 tbsp fronds reserved for garnish 

• 1 jar of Cara Mia Marinated Artichoke Hearts (14.75 ounces), drained and marinade reserved

• Coarse salt and freshly ground black pepper

• 1 tsp fresh lemon juice 

• 2 tbsp roughly chopped flat-leaf parsley

DIRECTIONS:

1. Preheat oven to 425 degrees. Put Cara Mia Marinated Artichoke Hearts and fennel in plastic bag with 2 tablespoons of marinade and then shake to coat the artichoke hearts.
2. Arrange fennel and artichokes on a rimmed baking sheet. Season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
3. Drizzle with 1 tablespoon of remaining marinade and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.