Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes Recipe
Photo: Sang An; Styling: Pam Morris

Recipe from

Cooking Light

Nutritional Information

Calories 123
Fat 4.9 g
Satfat 1.4 g
Monofat 2.8 g
Polyfat 0.4 g
Protein 3.2 g
Carbohydrate 17.4 g
Fiber 3.4 g
Cholesterol 4 mg
Iron 1.3 mg
Sodium 292 mg
Calcium 22 mg


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 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.