1 1/4 pounds small red fingerling potatoes, halved lengthwise
1 tablespoon butter
2 teaspoons chopped fresh parsley
1 teaspoon grated lemon rind
1 teaspoon kosher salt
1/2 teaspoon black pepper
How to Make It
Preheat oven to 425°.
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.
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.
Great - I replaced the fresh artichokes with canned artichoke hearts. I started with Step 3, baked potatoes for 10 minutes, stirred, baked another 10, juiced 1/2 a lemon onto the artichokes then added to the potatoes for another 10 minutes of baking. I poured the potato/artichoke mix into a bowl, added the butter and spices and stirred gently. This was everyone's favorite dish at Easter. The canned artichoke hearts made the recipe much easier, too!
I didn't want to mess with the baby artichokes so I got frozen artichoke hearts (I used 2 packages - 1 would be plenty) and thawed them thoroughly, then added them in the last 15 minutes. I did cook the potatoes an extra 15 minute to ensure they were done. I also tossed in some garlic cloves because who doesn't like roasted garlic with their potatoes? Will definitely make again.
Apparently I am the only one who actually used fresh baby artichokes -- which makes me laugh because it was a ton of work and I came here to see if there was an easier way to do it. Dish was truly delicious and I served it at Thanksgiving dinner. I'll make it again but probably won't spend the morning preparing artichokes next time.
Served this with CL's "Glorious Easter Menu" (ham, carrot soup, deviled eggs, artichoke/vinaigrette salad, strawberris with cream, etc.,) and this course got raves. Also used the marinated artichokes and skipped the lemon juice. Forgot to add the butter but didn't miss it. The fresh parsley and lemon zest made it.
I loved this recipe! I used one bag of frozen artichoke hearts (thawed) and cooked them until they got a little brown in spots. The lemon zest added just enough of a lemony taste, without being overpowering. Delicious, easy and fast! I am making this recipe again this weekend for my cooking club.
Nothing great. I followed the advice and used canned artichokes (actually marinated and therefore skipped the additional lemon juice). Did add the lemon zest but this was nothing stellar. Not worth it and the combo. of artichokes and potatoes seemed to be fighting each other in the dish. I'd rather just roast these cute little potatoes and leave it at that.
This was a great springtime side! I followed Colleen's tips below and it came out great (great idea to use canned instead of fresh artichokes). I also used 2 lbs. of multi-colored fingerling potatoes and just one pound of artichoke hearts. I served this alongside a simple grilled fish, and it went over well. I will definitely make this again--perfect for springtime supper!