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Roasted Fingerling Potatoes and Baby Artichokes Recipe

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This recipe for Roasted Fingerling Potatoes and Baby Artichokes is from Your Mama's Keepsake CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
1. 1. Preheat oven to 425°.
2. 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. 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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