Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An

Ingredients

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