Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An

Ingredients

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

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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