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Roasted Fingerling Potatoes and Baby Artichokes Recipe

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This recipe for Roasted Fingerling Potatoes and Baby Artichokes, by , is from Your Mama's Keepsake CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

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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