Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An

Ingredients

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

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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