Artichokes Roasted with Honey and Lemon

Author

Helen Park

Servings

2-4

Category

Side Dish

Ingredients

• 2 Tbsp olive oil
• 2 cups artichoke hearts, preferably the frozen wedges, defrosted
• ½ red onion, cut into wedges and separated into petals (about 1 cup)
• 1 tsp fine sea salt
• ½ tsp Espelette pepper
• 1 Tbsp Mishmish blend
• 1 Tbsp honey
• 1 Tbsp lemon juice
• ½ cup roughly chopped parsley

Directions

1. On a nonstick skillet, heat the olive oil until shimmering.
2. Blot any excess moisture from the artichoke hearts and add them to the pan.
3. Add the red onion petals, fine sea salt, and Espelette pepper and cook for 6-8 minutes or until the red onion is tender and the edges of the artichoke hearts are golden brown.
4. Sprinkle on the Mishmish blend and drizzle on the honey, stirring gently to coat the artichokes evenly as they continue to caramelize with the spices and honey.
5. Remove the pan from heat and finish with lemon juice and parsley.
6. Enjoy!