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Artichokes Roasted with Honey and Lemon
  • 2 Tbsp olive oil
  • 2 cups artichoke hearts, preferably the frozen wedges, defrosted
  • ½ red onion, cut into wedges and separated into petals (about 1 cup)
  • 1 tsp fine sea salt
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  • ½ tsp Espelette pepper
  • 1 Tbsp Mishmish blend
  • 1 Tbsp honey
  • 1 Tbsp lemon juice
  • ½ cup roughly chopped parsley
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