Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Jeanne Kelly
Recipe by Cooking Light April 2010

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Credit: Sang An; Styling: Pam Morris

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

123 calories; fat 4.9g; saturated fat 1.4g; mono fat 2.8g; poly fat 0.4g; protein 3.2g; carbohydrates 17.4g; fiber 3.4g; cholesterol 4mg; iron 1.3mg; sodium 292mg; calcium 22mg.
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