Broiled Asparagus and Artichokes with Vermouth Brown Butter

Frozen artichoke hearts are a rushed cook’s secret weapon. Here, they’re broiled with asparagus for deep flavor in minutes. If you don’t have any vermouth on hand for the sauce, you can use dry white wine instead.

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  1 lb. asparagus, trimmed of tough, woody stems, and cut into 2-inch pieces
  
  


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  12 oz. frozen artichoke quarters, thawed and patted dry
  
  


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  1 Tbs. extra-virgin olive oil
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  3 Tbs. salted butter
  
  


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  2 Tbs. dry (white) vermouth
  
  


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  1 tsp. fresh lemon juice
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. On a large rimmed baking sheet, toss the asparagus and artichokes with the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until browned and tender, about 6 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat until fragrant and beginning to brown, about 1-1/2 minutes. Carefully whisk in the vermouth (it will splatter). Toss the asparagus and artichokes with the brown butter and the lemon juice. Season to taste with salt and pepper and serve.