Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An

Ingredients

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

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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