Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An

Ingredients

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

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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