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Roasted Fingerling Potatoes and Baby Artichokes

Photo: Sang An; Styling: Pam Morris
Yield 8 servings

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

Nutrition 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

How to Make It

  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.