Roasted Asparagus And Baby Artichokes

• 20 baby artichokes (about 2 1/2 pounds)
• 5 thin lemon slices
• 1 1/2 tablespoons olive oil, divided
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons butter, melted
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 tablespoons pine nuts, toasted

1. Place a large baking sheet in oven. Preheat oven to 450u0b0. (Leave baking pan in oven as it heats.)
2. Cut off top third of each artichoke. Trim stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender middle and bottom. Cut each artichoke in half lengthwise. Place artichokes, lemon slices, and 1 tablespoon oil in a bowl; toss to coat. Arrange mixture in a single layer on hot baking sheet. Roast at 450u0b0 for 15 minutes or until almost done and beginning to brown, stirring well after 10 minutes.
3. Toss asparagus with remaining 1 1/2 teaspoons oil. Stir asparagus into artichoke mixture. Roast at 450u0b0 for 10 minutes or until tender, stirring after 5 minutes.
4. Place vegetable mixture in a large bowl. Add butter and next 4 ingredients (through pepper); toss gently to combine. Sprinkle evenly with pine nuts.

baby artichokes, lemon slices, olive oil, butter, flatleaf, lemon juice, kosher salt, freshly ground black pepper, pine nuts

Taken from www.myrecipes.com/recipe/roasted-asparagus-baby-artichokes (may not work)