Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An


  • 1 teaspoon grated lemon rind
  • 1 teaspoon kosher salt
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon black pepper
  • 2 pounds baby artichokes
  • 6 cups water
  • 2 tablespoons extra-virgin olive oil
  • + 4 more ingredients
    • 1 ¼ pounds small red fingerling potatoes, halved lengthwise
    • Cooking spray
    • 1 tablespoon butter
    • 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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