Preheat oven to 200°C. Toast 150g hazelnuts for 8–10 minutes until fragrant, then coarsely chop.
Trim 454g baby artichokes, halve lengthwise, and toss with 30g olive oil, minced garlic, bay leaf, and Aleppo pepper.
Roast artichokes 25–30 minutes until golden and tender. Finish with lemon juice and zest.
Sesli anlatım, porsiyon ayarı ve daha fazlası
