Roasted Fingerling Potatoes and Baby Artichokes

Ingredients

• 2 teaspoons chopped fresh parsley
• 1 tablespoon butter
• Cooking spray
• 1 ¼ pounds small red fingerling potatoes, halved lengthwise
• 2 tablespoons extra-virgin olive oil
• 6 cups water
• 2 pounds baby artichokes
• + 4 more ingredients
• • ½ teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 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...

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