Patatine e Carciofi Arrostoroasted Potatoes and Artichokes Recipe

Name: Patatine e Carciofi Arrostoroasted Potatoes and Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon finely grated fresh lemon zest; 3 tablespoons finely chopped fresh flat-leafed parsley or basil leaves; 2 teaspoons minced garlic; 2 pounds red potatoes (about 1 1/2 inches in diameter); 6 tablespoons extra-virgin olive oil; freshly ground black pepper; 3 unpeeled garlic cloves; 2 fresh rosemary sprigs; 2 fresh thyme sprigs; 6 large artichokes (about 4 pounds), trimmed Italian style; 1 to 1 1/2 cups vegetable broth or water; 1/2 cup packed fresh flat-leafed parsley leaves; 1/2 cup packed fresh basil leaves

Servings: persons

1 tablespoon finely grated fresh lemon zest
3 tablespoons finely chopped fresh flat-leafed parsley or basil leaves
2 teaspoons minced garlic
2 pounds red potatoes (about 1 1/2 inches in diameter)
6 tablespoons extra-virgin olive oil
freshly ground black pepper
3 unpeeled garlic cloves
2 fresh rosemary sprigs
2 fresh thyme sprigs
6 large artichokes (about 4 pounds), trimmed Italian style
1 to 1 1/2 cups vegetable broth or water
1/2 cup packed fresh flat-leafed parsley leaves
1/2 cup packed fresh basil leaves

1
In a bowl stir together gremolata ingredients.
2
Preheat oven to 400F.
3
In a large shallow baking pan rub potatoes with 2 tablespoons oil and season with pepper and salt.
4
Add garlic, rosemary, and thyme and roast potatoes in middle of oven, shaking pan occasionally, until they are tender but still retain their shape, about 30 minutes (depending on size of potatoes).
5
Reduce temperature to 350F.
6
Peel roasted garlic.
7
Drain trimmed artichokes and pat dry.
8
Quarter artichoke halves lengthwise.
9
In a large deep non-stick skillet warm remaining 4 tablespoons oil over moderately low heat and cook artichokes with garlic, stirring frequently, 5 minutes.
10
Add pepper and salt to taste and 1 cup broth or water and cook, stirring occasionally, until artichokes are tender and most of liquid is evaporated, about 15 minutes.
11
(If artichokes are not yet tender, add additional water or broth and continue cooking in same manner.)
12
Add artichokes and garlic to potatoes and halve any larger potatoes.
13
Heat vegetables in middle of oven until just heated through, about 10 minutes.
14
While vegetables are heating, chop remaining herbs.
15
Add chopped herbs, three fourths gremolata, and pepper and salt to taste and toss to combine well.
16
Serve vegetables sprinkled with remaining gremolata.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon finely grated fresh lemon zest, 3 tablespoons finely chopped fresh flat-leafed parsley or basil leaves, 2 teaspoons minced garlic, 2 pounds red potatoes (about 1 1/2 inches in diameter), and more.

Yes, Patatine e Carciofi Arrostoroasted Potatoes and Artichokes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Patatine e Carciofi Arrostoroasted Potatoes and Artichokes

How did you like this recipe?

Frequently Asked Questions