ROASTED ARTICHOKE HEARTS & CAULIFLOWER PICCATA

This one combines so many of my favorite things and is a tasty side for a holiday or a simple weeknight dinner. The artichokes and cauliflower are lightly tossed in oil and lemon juice and baked. I finished them with toasted Panko breadcrumbs, more lemon juice and capers. Hope you enjoy

INGREDIENTS:
1 jar of artichoke hearts
1 head of cauliflower cut into florets
1 cup Panko breadcrumbs
3 garlic cloves chopped
1 tbsp butter
Juice of 1-2 lemons (depending on how lemony you want it)
3 tbsp capers
Olive oil
Salt/pepper/red pepper flakes
Parsley (optional)

Preheat oven to 425. Drain artichokes and pat dry. In a medium bowl, toss cauliflower florets and artichoke hearts in olive oil, salt and pepper. Lay out on a rimmed baking sheet in a single layer. Squeeze lemon juice over everything and bake for about 15 min. Remove and flip so they cook evenly. Meanwhile, heat butter in a medium pan and add garlic. After 3 min add in panko until lightly brown. When veggies are done, combine breadcrumbs, 2 tbsp olive oil and veggies to a pan and lightly toss. Serve with capers, parsley and more squeezes of lemon juice. Enjoy!