Roasted Fingerling Potatoes and Baby Artichokes

By AbbyIvie

Ingredients

• 6 cups water
• 2 tbsp fresh lemon juice
• 2 pounds baby artichokes
• 2 tbsp evoo
• 1.25 pounds small red fingerling potatoes halved lengthwise
• cooking spray
• 1 tbsp butter
• 2 tsp chopped fresh parsley
• 1 tsp grated lemon rind
• 1 tsp kosher salt
• 1/2 tsp black pepper

Details

Servings 8

Preparation

Step 1

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 spoon. Place artichoke 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 them to potatoes, tossing to combine. Bake an additional 15 minutes or until tender. place in bowl, toss with butter and remaining ingredients. Serve immediately