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We've been making this for the past few yrs.Charlie's rec: Oven roasted spring vegies w salsa verde

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Joined: Dec 10, 2005


Posted to Thread #1037 at 5:09 pm on Mar 4, 2006

Thanks again Charlie! We love this recipe!! I do not use artichokes, we substitute cauliflower, broccolli, green beans, etc....

The Salsa Verde is such a nice touch!



Serving Size : 6 Preparation Time :1:20
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1 lemon -- halved
12 baby artichokes

Olive Oil Spray
2 large fennel bulbs --
trimmed, each cut lengthwise into 8 wedges
6 leeks -- slender,
(white and pale green parts only) root ends
trimmed, each leek cut lengthwise in half
18 thick asparagus spears --
tough ends trimmed
12 Small Carrots -- slender,
Olive oil

Squeeze juice from lemon halves into large
bowl; add lemon halves. Fill bowl with
water. Trim stem of 1 artichoke. Starting at
base, bend leaves back and snap off where
leaves break naturally, continuing until all
tough outer leaves have been removed. Using
small sharp knife, trim outside of base
until smooth and no dark green areas remain.
Cut artichoke lengthwise in half. Using tip
of knife, remove any purple-tipped leaves
from center. Add artichoke to lemon water.
Repeat with remaining artichokes. Bring
large pot of salted water to boil. Drain
artichokes. Add to boiling water; cook until
just tender, about 8 minutes. Drain; set
aside. (Can be made 1 day ahead; cover and

Preheat oven to 375F. Spray 3 large rimmed
baking sheets with nonstick spray. Arrange
artichoke halves, fennel and leeks in single
layer on 2 prepared sheets. Arrange
asparagus and carrots in single layer on
third sheet. Brush vegetables with olive
oil. Sprinkle with salt and pepper. Roast
vegetables until tender, turning over
halfway through, about 35 minutes total for
artichokes, fennel and leeks and 20 minutes
total for asparagus and carrots.

Divide vegetables among 6 plates. Drizzle
Salsa Verde over and serve.


Preparation Time :0:20
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3 cups fresh Italian
parsley -- loosely packed leaves (from about
1 very large bunch)
1/2 cup extra-virgin olive
3 green onions --
3 tablespoons fresh lemon juice
3 garlic cloves --
2 anchovy fillets --
1 tablespoon capers
1 tablespoon Dijon mustard
1 1/2 teaspoons grated lemon peel

Combine all ingredients in processor. Using
on/off turns, process until coarse paste
forms. Season with salt and pepper. (Can be
made 1 day ahead. Cover; chill.)

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