Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon grated lemon rind
  • 6 cups water
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon black pepper
  • Cooking spray
  • + 15 more ingredients
    • 6 cups water
    • Cooking spray
    • 2 teaspoons chopped fresh parsley
    • 2 tablespoons fresh lemon juice
    • 2 pounds baby artichokes
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon butter
    • 2 teaspoons chopped fresh parsley
    • 2 pounds baby artichokes
    • 1 tablespoon butter
    • 1 teaspoon kosher salt
    • 1 ¼ pounds small red fingerling potatoes, halved lengthwise
    • 1 teaspoon grated lemon rind
    • 1 ¼ pounds small red fingerling potatoes, halved lengthwise
    • ½ teaspoon black pepper

1. Preheat oven to 425°. 2. Combine 6 cups water and lemon juice in a large bowl. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bott...

View full recipe at My Recipes

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