Give winter root vegetables a makeover with a couple of tweaks from Nigel Slater.
Preheat the oven to 200C/400C/Gas 6.
Give the artichokes and potatoes a good scrub (I don’t bother peeling them). Cut them in half lengthways, then steam for 10-15 minutes, or until they are showing the first signs of tenderness.
Tip the steamed vegetables into a roasting tin. Pour in the olive oil and toss gently. Halve the lemons and squeeze the juice of one and a half of them over the vegetables. Tuck the empty lemon shells in around the vegetables. Season well and roast for 30-35 minutes, or until sticky around the edges.
To serve, spoon the vegetables onto plates and sprinkle over plenty of flatleaf parsley. Squeeze over the remaining lemon juice and add a few slithers of parmesan to each serving.
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