The simple process of roasting deepens the colors and the flavors of spring vegetables while retaining their lovely delicacy.
1 lb. fresh baby artichokes (6 to 8 baby artichokes), 2 large artichokes or 2 (9-oz.) pkg. thawed frozen artichoke hearts*
2 teaspoons lemon juice
6 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme
1/2 teaspoon coarse salt
1/2 teaspoon pepper
1 lb. small red new potatoes, unpeeled, quartered
8 oz. thin carrots with 1 inch of tops, halved lengthwise
1 large shallot, thinly sliced
3 large garlic cloves, thinly sliced
1 lb. asparagus
1. Peel artichoke stems. Starting at base of artichokes, peel back, snap off and discard tough outer leaves, leaving tender inner leaves surrounding choke. Halve artichokes through stems. Cut large artichokes into eighths; remove inner choke with spoon. Place in large bowl of water with lemon juice.
2. Bring large pot of lightly salted water to a boil; add artichokes. Reduce heat to medium; cook 3 to 7 minutes (depending on size) or until crisp-tender. Drain well. (Artichokes can be prepared to this point 1 day ahead. Cover and refrigerate.)
3. Heat oven to 425°F. Whisk oil, mustard, thyme, salt and pepper in small bowl.
4. Toss artichokes, potatoes, carrots, shallot, garlic and three-fourths of the oil mixture in large bowl; arrange on rimmed baking sheet. Toss asparagus with remaining oil mixture.
5. Bake artichoke mixture 25 minutes or until tender, stirring halfway through. Remove from oven; stir. Arrange asparagus over vegetables; bake an additional 10 to 15 minutes or until asparagus is crisp-tender. (Vegetables can be prepared 3 hours ahead. Cover and refrigerate. Reheat on rimmed baking sheet at 350°F. for 5 to 10 minutes.)
TIP *If using frozen artichoke hearts, omit Steps 1 and 2. Add with asparagus in Step 4.
12 (1 1/3-cup) servings
PER SERVING: 120 calories, 7 g total fat (1 g saturated fat), 2.5 g protein, 13 g carbohydrate, 0 mg cholesterol, 170 mg sodium, 4 g fiber