Warm Roasted-Potato Salad with Artichokes

Name: Warm Roasted-Potato Salad with Artichokes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 567 grams baby artichokes (about 12, each 1 1/2 in. wide; see notes) or 1 package (8 oz.) frozen artichoke hearts, thawed; 1 Tbsp drained capers; 1 Tbsp Dijon mustard; 1 Tbsp chopped fresh tarragon; 1 Tbsp lemon juice; 1 Tbsp olive oil; 6 servings Pepper; 907 grams thin-skinned potatoes (1 1/2 in. wide), scrubbed and cut into 1 1/2-inch chunks; 2 Tbsps sherry vinegar or red wine vinegar; 113 grams cups bite-size pieces rinsed and crisped frisee (about or salad mix, rinsed and crisped; 1 teaspoons About salt

Warm Roasted-Potato Salad with Artichokes might be a good recipe to expand your side dish recipe box. One portion of this dish contains approximately 7g of protein, 3g of fat, and a total of 179 calories. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, whole 30, and vegan diet. A mixture of wine vinegar, capers, thin-skinned potatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a 12- by 15-inch baking pan, mix potatoes with 1/2 teaspoon olive oil; sprinkle with 1/2 teaspoon salt and mix to coat.

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Olive Oil

Potato

Salt

Equipment you will use

Baking Pan

Bake in a 400 regular or convection oven, stirring occasionally, until potatoes are browned and tender when pierced, 25 to 30 minutes.

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Potato

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Oven

Meanwhile, rinse fresh artichokes; trim off discolored stem ends. Break off and discard coarse outer leaves down to tender, pale green inner ones.

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Artichoke

Cut off thorny artichoke tips, pare coarse fibers from stems, and cut in half lengthwise. With a small, sharp knife, trim out fuzzy centers and discard (see notes).

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Artichoke

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Knife

In a 10- to 12-inch frying pan over medium-high heat, bring 1/2 cup water and the lemon juice to a boil.

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Lemon Juice

Water

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Frying Pan

Add artichokes and 1/4 teaspoon salt; cover, reduce heat, and simmer until artichokes are tender when pierced, about 10 minutes (if using frozen artichoke hearts, skip step 2 and cook only 3 to 4 minutes). Uncover and boil, stirring often, until most of the liquid has evaporated.

Ingredients you will need

Frozen Artichoke Hearts