Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes
Photo by Sang An

Ingredients

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

Comments

Related Articles


Best Wine Deals

See More Deals





Snooth Media Network