Preheat oven to 400 degrees (can also be done on grill, indirect heat)
2
Drain artichoke hearts, rinse under cold water, drain again and gently pat dry with paper towel.
3
Toss artichokes, along with fennel and bell pepper, in oil, balsamic, smoked salt, and pepper.
4
Lay out mixture on foil pan or lined baking tray and bake until golden brown and edges turn crispy (about 40 minutes), tossing/turning once half way through cooking.
5
Serve with an extra drizzle of olive oil, squeeze of lemon juice if desired, and of course an extra sprinkling of Whiskey Oak Smoked Salt.
Ingredients
1Can Quartered Artichoke Hearts
0.50Fennel Bulb - Sliced
0.50Reb Bell Pepper - Julienned
2tbspOlive Oil
1tspBalsamic Vinegar
1tspWhiskey Oak Smoked Salt
Fresh Ground Pepper - to taste
Directions
1
Preheat oven to 400 degrees (can also be done on grill, indirect heat)
2
Drain artichoke hearts, rinse under cold water, drain again and gently pat dry with paper towel.
3
Toss artichokes, along with fennel and bell pepper, in oil, balsamic, smoked salt, and pepper.
4
Lay out mixture on foil pan or lined baking tray and bake until golden brown and edges turn crispy (about 40 minutes), tossing/turning once half way through cooking.
5
Serve with an extra drizzle of olive oil, squeeze of lemon juice if desired, and of course an extra sprinkling of Whiskey Oak Smoked Salt.
