Roasted Artichokes and Cauliflower
Similar to Carciofi, an easy artichoke side dish with artichokes and cauliflower topped with Parmesan cheese.
Servings: 4
Ingredients
- 1 can artichoke hearts, not seasoned 398 ml or 13 oz
- 2 cups cauliflower florets about half a small cauliflower
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic, thinly sliced
- ½ tsp dried oregano
- ¼ cup white wine or dry vermouth
- ½ lemon, juiced about 2 Tbsp
- salt and pepper to taste
- ¼ cup freshly grated Parmesan cheese
Instructions
- Drain artichoke hearts and cut into halves or quarters, depending on the size. Cut cauliflower into bite sized florets.
- In large skillet, heat olive oil gently on low heat and simmer sliced garlic until soft and fragrant. Add artichokes and simmer for a few minutes. Add cauliflower, wine, lemon juice, oregano, salt and pepper.
- Increase heat to simmer away alcohol, then lower heat, cover and simmer mixture about 5 minutes.
- If desired, pour mixture into a medium sized baking dish, otherwise leave in skillet. Top with freshly grated Parmesan cheese.
- Roast on middle rack of oven at 350 degrees for 20 minutes.
- Set to broil for 2-3 minutes until Parmesan is browning and mixture is bubbling.