Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An

Ingredients

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

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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