Roasted some tomatoes we got from our garden. Tossed in some basil we grow, chopped garlic, olive oil, and salt & pepper.
It’s National Artichoke Hearts Day today. I’ve always like the artichoke hearts, especially antipasto, but I felt adventurous one time and tried roasting the hearts. I stripped down the leaves to get to the heart and then I cut it in half. The dressing was mixed olive oil, lemon juice, garlic, mint, and a few other spices; then poured over the top of the the open half of the artichoke. Place them in the oven for about an hour and done.
National Artichoke Hearts Day
Herb Roasted Potatoes