Roasted Artichoke Salad With Lemon And Mint

By Sunset
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3 pounds baby artichokes, rinsed, trimmed, and quartered (about 3 in. long; see

3 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons lemon juice

3 tablespoons chopped fresh mint

2 ounces parmesan cheese

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