Mince roasted garlic, then combine with lemon juice, basil and remaining 1 tablespoon oil in large bowl. Add roasted artichokes and toss to coat. Season with salt and pepper to taste.

Roast until artichoke edges are crispy, about 7 minutes. Return hot skillet to stovetop over medium heat; add garlic and crushed red pepper. Cook, stirring constantly, until fragrant, about 45 ...

Roasted Artichoke and Mozzarella Salad: Perfectly balanced with tangy, creamy, and fresh elements, this dish not only pleases ...

Place the artichoke hearts on the parchment, and drizzle over with 2 tablespoons of oil, salt, pepper and red pepper flakes, if using. Toss to combine, and then arrange so the pieces are spaced out.

If you like zesty and fresh ingredients, then you're going to love this roasted artichoke and white bean salad. Tender quartered artichoke hearts, roasted to golden perfection with a touch of olive ...

Heat the oil over medium-high heat and sear the chops while basting them as you cook along. Doing this will keep the top warm ...

On a rimmed baking sheet, gently toss artichokes with 2 Tbsp oil and ¼ tsp each salt and pepper. Arrange cut sides down and roast on bottom rack until golden brown, 10 to 12 min. 2.

For Lamb: Prepare leg: Cut slits into top portions of roast with a small sharp knife. Insert a garlic clove into each slit and push it into the meat with your finger until it’s no longer visible ...

Toss artichokes and garlic with 2 tablespoons oil, salt and pepper in bowl. Spread vegetables evenly over hot baking sheet and roast until browned around edges, 15 to 20 minutes. Remove vegetables ...

If you like zesty and fresh ingredients, then you're going to love this roasted artichoke and white bean salad. Tender quartered artichoke hearts, roasted to golden perfection with a touch of olive ...