Roasted Fingerling Potatoes And Baby Artichokes Recipe

Name: Roasted Fingerling Potatoes And Baby Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 2 tablespoons fresh lemon juice; 2 pounds baby artichokes; 2 tablespoons extra-virgin olive oil; 1 1/4 pounds small red fingerling potatoes, halved lengthwise; Cooking spray; 1 tablespoon butter; 2 teaspoons chopped fresh parsley; 1 teaspoon grated lemon rind; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

Servings: persons

6 cups water
2 tablespoons fresh lemon juice
2 pounds baby artichokes
2 tablespoons extra-virgin olive oil
1 1/4 pounds small red fingerling potatoes, halved lengthwise
Cooking spray
1 tablespoon butter
2 teaspoons chopped fresh parsley
1 teaspoon grated lemon rind
1 teaspoon kosher salt
1/2 teaspoon black pepper

1
Preheat oven to 425u00b0.
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 bottom with a spoon. Place artichokes in lemon water.
3
Combine oil and potatoes; toss well. Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425u00b0 for 15 minutes. Drain artichokes; add artichokes to potatoes, tossing to combine. Bake an additional 15 minutes or until tender. Place vegetables in a large bowl. Toss with butter and remaining ingredients. Serve immediately.

204

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.

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

You need 11 ingredients. The key ingredients include: 6 cups water, 2 tablespoons fresh lemon juice, 2 pounds baby artichokes, 2 tablespoons extra-virgin olive oil, and more.

Yes, Roasted Fingerling Potatoes And Baby 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.

Roasted Fingerling Potatoes And Baby Artichokes

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