Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An

Ingredients

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

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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