Roasted Artichokes New Potatoes Recipes

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ROASTED ARTICHOKES & NEW POTATOES



Roasted Artichokes & New Potatoes image

This recipe is from Riverford Organics, who supply our weekly box. I have changed the quantites slighly though & used Seresin Lemon Olive Oil, which I got on my last visit home, but regular good quality olive oil will do. The recipe also calls for wet garlic, but recipezaar wouldn't publish the recipe if I had this in. If you do come across wet garlic, use one bulb, otherwise ordinary garlic will do.

Provided by LilKiwiChicken

Categories     Potato

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 6

2 globe artichokes
200 g new potatoes, halved
2 tablespoons lemon extra virgin olive oil
2 garlic cloves, chopped finely (see note above)
2 sprigs rosemary, with the leaves removed (and sticks discarded)
freshly ground rock salt and black pepper

Steps:

  • Preheat the oven to 180 degrees Celsius.
  • Scrub the new potatoes and rub with the olive oil.
  • Put into an oven dish and sprinkle over the rosemary, salt & pepper. Cook until just soft & golden (about 30-40 mins, but keep checking just in case!).
  • Working quickly (as they go brown), prepare the artichokes by removing & discarding all of the leaves and stems (cut this off at the base), and remove & discard the fluffy bit from inside. Cut what is left into chunks. Add to the potatoes along with the garlic and stir until coated in oil.
  • Cook for another 20-25 minutes.
  • Nice served with steamed fish & greens.

Nutrition Facts : Calories 261, Fat 13.8, SaturatedFat 1.9, Sodium 127.1, Carbohydrate 31.9, Fiber 9.2, Sugar 0.8, Protein 6.4

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

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