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Roasted Baby Artichokes with Sun-Dried Tomatoes and Garlic


  • 8 baby artichokes, trimmed of top 1” of artichoke, tough outer leaves and stem, rinsed and quartered
  • 2 cloves garlic, crushed
  • ½ cup sun-dried tomatoes, julienned and packed in olive oil
  • 2 tsp course salt
  • 1 tsp pepper


Combine and toss all ingredients in a shallow baking dish. Roast in 425 degree oven for 20 – 25 minutes until artichokes are tender. Serves 4, unless you’re eating with me, in which case you’ll be lucky to get any.

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