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