Roasted Potatoes And Artichokes |
|
 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
This is a recipe I made up two Thanksgivings ago. I was in charge of the pies and the potato dishes and since my family loves potatoes and artichokes I came up with this recipe to pacify all. It was and is a huge hit. Read more . Hope you enjoy as much as we do. Ingredients:
1 tablespoon finely grated fresh lemon zest |
3 tablespoons finely chopped basil leaves |
2 teaspoons minced garlic |
2 pounds red potatoes |
6 tablespoons extra virgin olive oil |
1/2 teaspoon freshly ground black pepper |
3 unpeeled garlic cloves |
2 fresh rosemary sprigs |
2 fresh thyme sprigs |
6 large artichokes trimmed italian style |
1-1/2 cups vegetable broth |
1/2 cup packed fresh flat leaf parsley leaves |
1/2 cup packed fresh basil leaves |
Directions:
1. Combine zest, basil, garlic then preheat oven to 400.
2. In large shallow baking pan rub potatoes with 2 tablespoons oil and season with pepper and salt.
3. Add garlic, rosemary and thyme and roast potatoes in middle of oven shaking pan occasionally.
4. Roast for 30 minutes then reduce temperature to 350.
5. Peel roasted garlic then drain trimmed artichokes and pat dry.
6. Quarter artichoke halves lengthwise.
7. In large deep nonstick skillet warm remaining oil over moderately low heat.
8. Cook artichokes with garlic stirring frequently for 5 minutes.
9. Add pepper and salt to taste then add 1 cup broth and cook stirring occasionally for 15 minutes.
10. Add artichokes and garlic to potatoes and halve any larger potatoes.
11. Heat vegetables in middle of oven until just heated through about 10 minutes.
12. While vegetables are heating chop remaining herbs.
13. Add chopped herbs, 3/4 of the zest mixture, salt and pepper to taste then combine well.
14. Serve vegetables sprinkled with remaining zest mixture.
|
|