Garlic And Artichoke Roasted Potatoes Recipes

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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

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 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

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

RAGOUT OF ROASTED YUKON GOLD POTATOES AND ARTICHOKES



Ragout of Roasted Yukon Gold Potatoes and Artichokes image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1 pound baby artichokes
1 pound Yukon Gold potatoes, boiled for 20 minutes in salted water, strained, and cooled
1/2 cup olive oil
4 tablespoons butter
2 tablespoons sliced garlic
2 cups chicken stock
4 tablespoons chopped parsley
Salt and pepper

Steps:

  • Trim the top 1-inch off of the artichokes and peel the outer leaves off to the tender light green ones. Quarter each artichoke into wedges. If not cooking immediately, place in lemon water to prevent browning. Cut potatoes into four wedges.
  • In a large skillet, on medium-high heat, saute the potatoes and artichokes in oil and butter for 5 minutes so the potatoes just start to brown. Add garlic and saute until garlic just starts to brown. Add chicken stock. Turn down heat and continue cooking for 15 minutes. Chicken stock should reduce down to a 1/2 cup. Season with salt, pepper, and parsley.

PATATINE E CARCIOFI ARROSTO ROASTED POTATOES AND ARTICHOKES



Patatine e Carciofi Arrosto roasted Potatoes and Artichokes image

Categories     Herb     Potato     Side     Roast     Passover     Vegetarian     Artichoke     Spring     Kosher     Gourmet     Vegan     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 14

For gremolata
1 tablespoon finely grated fresh lemon zest
3 tablespoons finely chopped fresh flat-leafed parsley or basil leaves
2 teaspoons minced garlic
2 pounds red potatoes (about 1 1/2 inches in diameter)
6 tablespoons extra-virgin olive oil
freshly ground black pepper
3 unpeeled garlic cloves
2 fresh rosemary sprigs
2 fresh thyme sprigs
6 large artichokes (about 4 pounds), trimmed Italian style
1 to 1 1/2 cups vegetable broth or water
1/2 cup packed fresh flat-leafed parsley leaves
1/2 cup packed fresh basil leaves

Steps:

  • Make gremolata:
  • In a bowl stir together gremolata ingredients.
  • Preheat oven to 400°F.
  • In a large shallow baking pan rub potatoes with 2 tablespoons oil and season with pepper and salt. Add garlic, rosemary, and thyme and roast potatoes in middle of oven, shaking pan occasionally, until they are tender but still retain their shape, about 30 minutes (depending on size of potatoes).
  • Reduce temperature to 350°F.
  • Peel roasted garlic. Drain trimmed artichokes and pat dry. Quarter artichoke halves lengthwise. In a large deep non-stick skillet warm remaining 4 tablespoons oil over moderately low heat and cook artichokes with garlic, stirring frequently, 5 minutes. Add pepper and salt to taste and 1 cup broth or water and cook, stirring occasionally, until artichokes are tender and most of liquid is evaporated, about 15 minutes. (If artichokes are not yet tender, add additional water or broth and continue cooking in same manner.)
  • Add artichokes and garlic to potatoes and halve any larger potatoes. Heat vegetables in middle of oven until just heated through, about 10 minutes. While vegetables are heating, chop remaining herbs. Add chopped herbs, three fourths gremolata, and pepper and salt to taste and toss to combine well.
  • Serve vegetables sprinkled with remaining gremolata.

ROASTED FINGERLING POTATOES AND ARTICHOKES WITH GARLIC AND THYME



Roasted Fingerling Potatoes and Artichokes with Garlic and Thyme image

Categories     Garlic     Potato     Side     Roast     Artichoke     Thyme

Yield serves 4

Number Of Ingredients 7

1 pound fingerling potatoes
8 cloves garlic
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 artichokes, trimmed (see pages 16 and 17)
1/2 bunch thyme
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400°F.
  • Halve the potatoes lengthwise. Peel and halve the garlic cloves.
  • Heat the butter and oil together in a large, ovenproof sauté pan over medium-high heat. Add the potatoes, cut-side down, in a single layer. Cook until the potatoes are golden, 4 to 5 minutes.
  • Turn the potatoes and add the artichokes, cut-side down. Nestle the garlic and thyme amid the vegetables. Pop into the oven and roast until the artichokes and potatoes are tender, 10 to 12 minutes. Season to taste with salt and pepper and serve.

ROSEMARY AND GARLIC LAMB CHOPS WITH ROASTED POTATO AND ARTICHOKE SALAD



Rosemary And Garlic Lamb Chops With Roasted Potato And Artichoke Salad image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 2h

Yield Four servings

Number Of Ingredients 15

2 large baking potatoes, peeled and cut into 1/2-inch cubes
7 tablespoons, plus 1 teaspoon, olive oil
1 cup drained, canned artichoke hearts, cut into 1/2-inch dice
1 cup very thinly sliced raw artichoke hearts
1 cup cooked fava beans
1 large tomato, cored, seeded and cut into small dice
1 1/2 teaspoons salt
Freshly ground pepper to taste
2 tablespoons, plus 1 teaspoon, red-wine vinegar
2 large cloves garlic, peeled and minced
4 sprigs fresh rosemary, stemmed and minced
1 tablespoon olive oil
1 tablespoon salt
1 teaspoon freshly ground pepper
1 rack of lamb, bones scraped of all fat

Steps:

  • For the salad, preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 tablespoon of the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
  • Meanwhile, for the lamb, combine the garlic, rosemary, olive oil, salt and pepper. Rub the mixture all over the lamb and let stand for 30 minutes.
  • Heat 1 teaspoon of the salad's olive oil in a heavy skillet, preferably cast iron. Add the canned artichoke hearts and saute until browned on all sides, about 5 minutes. Place the roasted potatoes, sauteed and raw artichoke hearts, fava beans and tomato in a large bowl and toss to combine. Season with 1 teaspoon of the salad's salt and pepper to taste.
  • For the lamb, increase the oven temperature to 400 degrees. Place the lamb in a roasting pan and roast until medium-rare, about 30 minutes. Let stand for 10 minutes.
  • Meanwhile for the salad, whisk together the vinegar, the remaining 1/2 teaspoon salt and pepper to taste. Slowly whisk in the remaining 6 tablespoons of olive oil. Add to the salad and toss to coat.
  • Carve the lamb. Divide the salad among 4 plates and top each serving with 2 lamb chops. Serve immediately.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 28 grams, Carbohydrate 55 grams, Fat 38 grams, Fiber 13 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 1022 milligrams, Sugar 6 grams

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