Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An

Ingredients

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

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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