TOMATO BRAISED FENNEL AND ARTICHOKES WITH FETA

Jan 11, 2012

smitten ⋅ gluten free, hearty dinners, sides, vegetarian ⋅ artichokes, fennel, feta ⋅ 1 comment

 •I started my obsession with fennel a couple years ago and was bound and determined to have everyone around love it as much as me, well that didn’t happen.  I did encourage (some might say force) all to try new things and we learned that it tastes much different raw compared to roasted.  This a very easy, vegetarian dish that was a big hit among the group of ladies we were hosting here one weekend.  Serve it as a side with grilled chicken or fish or as a light meal with a salad, pita chips and hummus*recipe follows

 

Set oven to 350- you are going to heat the tomatoes and roast the fennel/artichokes separately then combine all together to cook through

3 large cans of whole tomatoes-squish with hand and put into a casserole dish and in oven to start heating through

4 bulbs of fennel core removed and cut into wedges (save some fronds for garnish)

1 large white or yellow onion cut into wedges

2 cloves garlic minced

2 cans whole artichoke hearts (non marinated) drained and rinsed

1 tsp salt

1 tsp pepper

1/4  teaspoon red pepper flakes

1-2 tbls olive oil- just enough to coat

 

Garnish

feta cheese

kalamata olives

 

Toss all of the remaining ingredients together and spread out on sheet pan and put in oven 15-30 minutes until the fennel and onion are softened and a little crispy on edges rotating and stirring half way through.  Add to the warmed tomatoes and let continue cooking together another 20 min. Sprinkle with reserved fennel fronds and feta cheese.  Serve with warmed pita or chips and hummus (my version below) or buy your favorite brand ♥Enjoy

Hummus

in a food processor or blender combine all-

2 cans garbanzo beans one drained one undrained

1 lemon zested and juiced

1 large garlic clove-chopped

½ tsp salt

½  tsp pepper

4 sprigs flat leaf parsley

pinch each of ground cumin and cayenne pepper

½ cup olive oil

 

 

 

*Flourish-vegan’s can omit the feta and add kalamata olives or capers (the dish needs that briney salt flavor)