Artichokes And Potatoes Greek Recipes

ROASTED POTATOES AND ARTICHOKES

Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Steps:

Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

GARLIC AND ARTICHOKE ROASTED POTATOES

Garlic and Artichoke Roasted Potatoes image

I like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

2-1/2 pounds medium red potatoes, cut into 1-1/2-inch cubes
2 packages (8 ounces each) frozen artichoke hearts
8 garlic cloves, halved
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup lemon juice
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest

Steps:

Place the potatoes, artichokes and garlic in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil, salt and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring occasionally. Transfer to a large bowl. Add lemon juice, parsley and lemon zest; toss to coat. Serve warm.

Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED LEMON POTATOES WITH ARTICHOKES

Roasted Lemon Potatoes With Artichokes image

Make and share this Roasted Lemon Potatoes With Artichokes recipe from Food.com.

Provided by TasteTester

Categories Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 large baking potatoes, peeled and cut lengthwise into sixths
3 tablespoons extra virgin olive oil, divided
20 ounces frozen artichoke hearts, thawed (2 10-oz. packages)
2 grated lemons, zest of
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
salt & freshly ground black pepper, to taste

Steps:

Position a rack in the lower third of the oven and preheat to 450 degrees. Lightly oil a large, rimmed baking sheet or shallow baking pan.
Toss the potatoes with 2 tablespoons of the oil in a large bowl. Spread on the baking sheet. Bake for 15 minutes. Turn the potatoes with a metal spatula and bake for 15 minutes more. Toss the artichokes with the remaining 1 tablespoon olive oil and mix into the potatoes. Continue baking until the vegetables are tender and lightly browned, about 20 minutes more.
Transfer the potatoes and artichokes to a large bowl. Sprinkle with the lemon zest, then the lemon juice and parsley. Season with salt and pepper. Mix gently and serve hot in the bowl or on a platter.

Nutrition Facts : Calories 138.5, Fat 5.5, SaturatedFat 0.8, Sodium 37, Carbohydrate 21.1, Fiber 4.2, Sugar 0.8, Protein 3.3

ARTICHOKES AND POTATOES (GREEK)

Artichokes and Potatoes (Greek) image

Make and share this Artichokes and Potatoes (Greek) recipe from Food.com.

Provided by mikamouse

Categories One Dish Meal

Time 1h

Yield 1 pot, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 large onions (sliced)
4 -5 artichokes (cleaned & quartered)
4 -5 potatoes (diced)
1/2 cup dill (fresh, chopped) or 1/2 cup fennel (fresh, chopped)
1 cup sweet peas (or 1 can)
8 ounces tomato sauce
1 lemon (cut in half)
salt
4 tablespoons olive oil

Steps:

Peel potatoes. Clean & cut artichokes into quarters. Take 1/2 lemon & smear each piece of artichoke.
In a large pot, add olive oil & onions & simmer until tender. Add artichokes & potatoes & sauté a little. Add sweet peas & tomato sauce. Add 1 1/2 cups water.
Cover & let boil until done. (about 1/2 hour).

Nutrition Facts : Calories 428.5, Fat 14.3, SaturatedFat 2, Sodium 438.4, Carbohydrate 70.7, Fiber 16.6, Sugar 9.4, Protein 12.3

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