Roasted Fingerling Potatoes and Baby Artichokes
Ingredients
- 2 teaspoons chopped fresh parsley
- 1 tablespoon butter
- Cooking spray
- 1 ¼ pounds small red fingerling potatoes, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 6 cups water
- 2 pounds baby artichokes
- + 4 more ingredients
-
- ½ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon grated lemon rind
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...
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