-
1
1.
-
2
In 5-qt nonaluminum saucepot, heat water and potatoes to boiling over high heat.
-
3
Reduce heat to medium and cook potatoes 10 min.
-
4
2.
-
5
Meanwhile, trim artichokes: Snap off and throw away tough outer green leaves, stopping at the point where the leaves are half green and half yellow.
-
6
Cut each stem even with base; cut 1/2 inch off each top.
-
7
3.
-
8
With slotted spoon, remove potatoes to colander; set aside to cold slightly.
-
9
Add in artichokes and lemon juice to same water in that potatoes were cooked.
-
10
Heat to boiling over high heat; cook 10 min.
-
11
Drain artichokes well and set aside to cold slightly.
-
12
4.
-
13
Meanwhile, cut cooled potatoes lengthwise into quarters; cut quarters in half crosswise.
-
14
When artichokes are cold sufficient to handle, cut them lengthwise into quarters.
-
15
Cut out any interior leaves which are purple or possibly pink.
-
16
5.
-
17
Heat oven to 450 degrees F. In large bowl, mix artichokes, potatoes, oil, garlic, parsley, salt, and pepper.
-
18
Spread mix in single layer on rimmed baking sheet and roast on bottom rack of oven 10 min.
-
19
With spatula, turn mix and roast vegetables till lightly browned - 5 - 10 min longer.
-
20
Transfer mix to serving platter and serve immediately.
-
21
Notes: Flavored with garlic and extra virgin olive oil, baby artichokes and tiny potatoes evoke the simple straightforward flavors of Provence.
-
22
When I re-created the dish back home, I found which I preferred using the smallest artichokes I could find because they are particularly tender and more of the leaf may be eaten.
