Roasted Baby Artichokes With A Lemon Herb Beurre Blanc

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 (9 ounce) boxes frozen artichoke hearts
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon lemon pepper (you can use ground black pepper if you don't have lemon pepper)
• 1 teaspoon kosher salt
• 1/4 cup wine
• 1 tablespoon heavy cream
• 1 tablespoon shallot, minced fine
• 2 tablespoons wine vinegar
• 1 cup butter (cold and cut into small pats)
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh thyme
• 2 teaspoons fresh parsley
• 2 teaspoons fresh chives

Recipe

• 1 artichokes -- in a large bowl add the artichokes (thawed) and add the olive oil, lemon pepper and salt and toss well to combine. line a baking sheet with parchment or foil and cook at 425 for 15-20 minutes until they are warmed through and starting to get brown. remove to a serving platter.
• 2 sauce -- in a small sauce pan, add the wine, vinegar and the shallots and heat to medium to medium-high until the sauce is reduced by half. it doesn't take long 3-4 minutes is all. add the cream and cook another 1-2 minutes -- don't boil. remove from the heat and slowly whisk in the butter until creamy and melted. then add in the lemon and fresh herbs.
• 3 serve -- drizzle the sauce over the roasted artichokes. if you have any sauce left, serve a small sauce container on the serving platter for people to help themselves.
• 4 remember all "veggies" are good with this. asparagus, cauliflower, beans, zucchini, mushrooms, etc.
• 5 enjoy!