Roasted Fingerling Potatoes and Baby Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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 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 425° 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.
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