Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An

Ingredients

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

Comments

Related Articles


Best Wine Deals

See More Deals





Snooth Media Network