Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An

Ingredients

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

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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