How many servings does this recipe make?

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

What ingredients do I need for Roasted Lemon Potatoes With Artichokes?

You need 7 ingredients. The key ingredients include: 4 large baking potatoes, peeled and cut lengthwise into sixths, 3 tablespoons extra virgin olive oil, divided, 20 ounces frozen artichoke hearts, thawed (2 10-oz. packages), 2 grated lemons, zest of, and more.

Is Roasted Lemon Potatoes With Artichokes suitable as vegetarian?

Yes, Roasted Lemon Potatoes With Artichokes falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Roasted Lemon Potatoes With Artichokes?

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

Roasted Lemon Potatoes With Artichokes Recipe

Name: Roasted Lemon Potatoes With Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large baking potatoes, peeled and cut lengthwise into sixths; 3 tablespoons extra virgin olive oil, divided; 20 ounces frozen artichoke hearts, thawed (2 10-oz. packages); 2 grated lemons, zest of; 3 tablespoons lemon juice; 2 tablespoons chopped fresh parsley; salt & freshly ground black pepper, to taste

Try this homemade Roasted Lemon Potatoes With Artichokes recipe the whole family will love. Made with baking potatoes, extra virgin olive oil, hearts an…

This Roasted Lemon Potatoes With Artichokes relies on simple, everyday ingredients such as grated lemons, zest of, lemon juice and chopped fresh parsley. It comes together quickly and makes 4 servings, at about 197 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

4 large baking potatoes, peeled and cut lengthwise into sixths
3 tablespoons extra virgin olive oil, divided
20 ounces frozen artichoke hearts, thawed (2 10-oz. packages)
2 grated lemons, zest of
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
salt & freshly ground black pepper, to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
197 kcal
Category
Vegetarian

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