SAUTÉED ARTICHOKE HEARTS & ROASTED TOMATOES

Preheat oven to 425°F.

On a sheet pan lined with foil or parchment paper, drizzle tomatoes with two tablespoons olive oil, salt and pepper. Toss to coat. Roast for 11-12 minutes or until burst. Set aside to cool

To prepare artichokes, fill a large bowl with water, ice, the juice of 1 lemon, and the lemon rinds. Trim off the bottom of the stem. Trim the tough outer skin from the stem. Remove the toughest outer leaves. Lay the artichoke on its side and slice off the top prickly part. Halve the artichoke right down the middle, then halve it down the middle again to make quarters. Use a spoon or a paring knife to dig out the hairy choke and any remaining spiny stuff from each quarter. Trim off any remaining tough green leathery skin on the exterior. Dump into the acidified water to keep fresh while you prepare the remaining artichokes.

Heat a large skillet to medium heat and add remaining 2 tablespoons olive oil. Add garlic and sauté for 30 seconds. Add artichoke hearts and sauté for 10 minutes or until lightly browned and warmed through, stirring occasionally and being careful not to burn the garlic or the oil. Add juice of 1 lemon, thyme, parsley, salt and pepper. Carefully stir in roasted tomatoes. Season to taste with additional lemon, salt, or pepper if necessary. Serve.