Photo by: Photo: Sang An; Styling: Pam Morris

Roasted Fingerling Potatoes and Baby Artichokes

  • Yield: 8 servings


  • 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
  • none 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.

Nutritional Information

Amount per serving
  • Calories: 123none
  • Fat: 4.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.2g
  • Carbohydrate: 17.4g
  • Fiber: 3.4g
  • Cholesterol: 4mg
  • Iron: 1.3mg
  • Sodium: 292mg
  • Calcium: 22mg

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Roasted Fingerling Potatoes and Baby Artichokes Recipe