Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An

Ingredients

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

View full recipe at My Recipes

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