Roasted Fingerling Potatoes and Baby Artichokes
Roasted Fingerling Potatoes and Baby Artichokes might be just the side dish you are searching for. This recipe serves 8. One serving contains 150 calories, 6g of protein, and 5g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. A mixture of parsley, kosher salt, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.