Roasted Cherry Tomatoes ‘n Artichokes
Side dish boredom ends right here with this simple, yet flavorful roasted cherry tomatoes and artichoke veggie combo…which can be on your table in about 20 minutes.
Ingredients
- 2 15 ounce cans artichoke hearts, rinsed, drained and halved
- 2 pints cherry or grape tomatoes, halved
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- Coarse salt and pepper
- Fresh dill sprigs or other fresh herbs of your choice
Instructions
- Preheat oven to 425 degrees F. Arrange tomatoes and artichokes on a baking sheet with sides.
- Toss with lemon juice, olive oil, salt and pepper. Roast for about 15 minutes or until tomatoes begin to wrinkle and artichokes are lightly browned. Turn with a spatula halfway through roasting.
- Place on a serving platter; garnish with dill sprigs. (or herbs of your choice)
Notes
Make Ahead and Storage Tips: tomatoes and artichokes may be prepared for roasting up to 1 day ahead. Cover and refrigerate. Leftovers may be stored in the refrigerator for 2 days. Serve warm, chilled or at room temperature.
This is one of my “go-to” side dishes for time-crunched nights. I always make sure to keep a few cans of artichokes handy so I can whip up this dish in a flash!
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