Chestnut and Artichoke Roast

Name: Chestnut and Artichoke Roast
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 artichokes (each 3/4 pound); 255 grams 1/2 cups vacuum-packed whole chestnuts; 3 garlic cloves, thickly sliced; 118 milliliters low-sodium chicken broth; 59 milliliters extra-virgin olive oil; 6 servings Salt and freshly ground pepper; 3 thyme sprigs

You can never have too many side dish recipes, so give Chestnut and Artichoke Roast a try. This recipe makes 6 servings with 229 calories, 5g of protein, and 10g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up artichokes, chicken broth, olive oil, and a few other things to make it today.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Squeeze the lemon half over a bowl of cold water and drop it in. Working with 1 artichoke at a time, snap off the dark green outer leaves.

Ingredients you will need

Artichoke

Lemon

Water

Equipment you will use

Bowl

Cut off the top two-thirds of the leaves. Trim the stem to 1/2 inch; peel the bottom and stem. Using a teaspoon, scrape out the hairy choke. Drop the artichoke into the lemon water. Repeat with the remaining artichokes.

Ingredients you will need

Artichoke

Lemon

Water

Drain the artichoke hearts and cut them into 1-inch wedges. In a roasting pan, toss the wedges with the chestnuts, garlic, lemon slices, broth, oil and thyme. Season with salt and pepper. Cover with foil and roast for 25 minutes, or until the artichokes are tender.

Ingredients you will need

Artichoke Hearts