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Roasted Lemon Potatoes With Artichokes
21 Mins
Diet Restriction
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Secret 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
  • Salt & freshly ground black pepper, to taste
  1. 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.
  2. 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.
  3. 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.
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