Roasted Baby Artichokes, Asparagus, and Fennel with Olives

• 1 bunch (12 ounces) asparagus
• 2 medium fennel bulbs
• 8 baby artichokes
• 1 lemon, cut in half
• 1 1/2 cups large green olives, such as Cerignola
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper

1. Preheat the oven to 375F.
2. Trim the ends of the asparagus; cut the stalks into 3-inch lengths.
3. Place in a large bowl; set aside.
4. Trim the leaves from the fennel; cut the bulbs in half and into thin wedges.
5. Add to the bowl with the asparagus.
6. Remove and discard any tough outer leaves from the artichokes.
7. Cut into quarters; remove and discard the purple chokes.
8. Rub the artichokes all over with cut lemon to prevent browning; add to the bowl with the asparagus.
9. Add the olives, olive oil, lemon juice, salt, and pepper; toss to combine well.
10. Transfer to a roasting pan.
11. Roast until the vegetables are tender and just starting to brown, about 30 minutes.
12. Serve hot or at room temperature.

asparagus, fennel bulbs, artichokes, lemon, green olives, extravirgin olive oil, lemon juice, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/roasted-baby-artichokes-asparagus-and-fennel-with-olives-392742 (may not work)