Artichoke hearts, leeks, and green beans are roasted in the oven to a crispy perfection and are then topped with a sprinkling of pistachios and pomegranate seeds. With such a combination of flavors and textures, no two bites will ever be the same.
One 14-ounce can quartered artichoke hearts, drained, rinsed, and patted dry
2 or 3 leeks, sliced and cleaned (use only the white and pale green parts)
Nonstick oil spray
½ cup pomegranate seeds
½ cup roasted pistachio nuts, shelled
Preheat the oven to 425°F. Combine the olive oil, lemon juice, garlic, salt, and pepper in a mixing bowl. Add the green beans, artichokes, and leeks. Stir to coat evenly.
Mist a baking sheet with oil spray and spread the mixture on the sheet in a single layer. Roast for about 20 to 25 minutes or until the vegetables are slightly browned and crispy. (I think they’re extra delicious when the edges get super crisp!)
Remove from oven and garnish with the pomegranate seeds and pistachios.