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Roasted Artichokes and Cauliflower

Similar to Carciofi, an easy artichoke side dish with artichokes and cauliflower topped with Parmesan cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine Mediterranean
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.
Keyword canned artichokes, carciofi, roasted artichoke hearts, roasted artichokes and cauliflower, what to make with artichokes
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