Wednesday, March 7, 2012

Spring Veggies

Two days. I am two days away from Spring Break! I can't wait.

Let me tell you what I have planned. Four days in Vegas, at the Venetian--whoop whoop--; four days in Coronado, near the beach; and one Saint Patrick's Day combined with a birthday celebration (not mine) in Boston. I am psyched.

But I still have to get through a long day of classes tomorrow and hours of packing on Friday. Almost there though, almost there--or at least that's what I keep telling myself.

Anyways, before food blogging there is something else I want to talk about. The second issue of TasteBUds is going to print ... drumroll please ... tomorrow! Yes, tomorrow. That adds to my SB excitement, because when I come back I will have 200 copies of the lovely second issue in my hands!

So yeah, I'm excited for the next week and a half. And now here is my dish for the night. It's a simple fennel and artichoke dish, but it's absolutely delicious--if you don't believe me, ask my roommate who ate the half I was saving for later.

Roasted Fennel and Artichoke Hearts (adapted from Martha Stewart)
Active time: 10 minutes. Total time: 40 minutes.

  • 1 fennel bulb, cut into 3/4-inch wedges + 1 tablespoon of the fronds reserved for garnish
  • 1 can whole artichoke hearts in water, drained and cut in half lengthwise
  • 3 tablespoons olive oil
  • 1 teaspoon fresh lemon juice
  • Salt and pepper
  1. Preheat oven to 425 F. Arrange fennel and artichoke pieces on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast veggies until caramelized on both sides, about 35 minutes, tossing halfway.
  2. Drizzle with remaining olive oil and lemon juice. Serve and garnish with fennel fronds.

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