Roasted Baby Artichokes With Spring Salsa

By Sunset
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Ingredients

20 baby artichokes, stems trimmed to 1 in.

About 2/3 cup extra-virgin olive oil, divided

6 to 8 thyme sprigs

2 teaspoons chopped rosemary

2 tablespoons Meyer lemon zest, divided

About 1/2 tsp. kosher salt

1 cup peeled fava beans*, finely chopped

1/2 teaspoon red chile flakes

1 1/2 teaspoons minced garlic

1 1/2 tablespoons Meyer lemon juice

1/4 cup blanched almonds, toasted and finely chopped

1/2 cup loosely packed dill fronds, chopped

3/4 cup mild green olives such as Castelvetrano, pitted and torn in half

Chunk of parmesan cheese (at least 2 oz.), at room temperature

15 to 20 miner's lettuce or baby arugula leaves

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