Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An

Ingredients

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