Roasted Artichokes New Potatoes
Transform your weeknight dinner with this easy and flavorful recipe for Roasted Artichokes and New Potatoes! Perfectly crisp on the outside and tender on the inside, these roasted new potatoes are paired with golden-edged artichoke hearts for a dish bursting with Mediterranean vibes. Tossed in olive oil and seasoned with fragrant fresh thyme, rosemary, and a hint of garlic, this recipe is elevated with the brightness of lemon and a subtle kick of optional red pepper flakes. Ready in under an hour, this delightful side dish or vegetarian main can be finished with a sprinkle of parmesan for a cheesy twist. Serve it hot for a comforting yet nutritious meal perfect for any occasion!
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Recipe Information
Ingredients
- 1 pound new potatoes
- 14 ounces artichoke hearts (canned or fresh)
- 3 tablespoons olive oil
- 1 whole lemon
- 4 whole garlic cloves
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 0.25 cup parmesan cheese (optional, grated)
Instructions
Preheat your oven to 425°F (220°C).
Rinse and scrub the new potatoes. Pat them dry and cut them into halves or quarters, depending on their size.
If using canned artichoke hearts, drain them well and pat them dry with a paper towel. If using fresh artichokes, trim them, remove the tough outer leaves and fuzzy inner choke, and cut them into quarters.
Peel and lightly crush the garlic cloves using the side of a knife. Leave the cloves whole.
In a mixing bowl, combine the potatoes, artichokes, garlic cloves, olive oil, thyme, rosemary, kosher salt, black pepper, and red pepper flakes, if using. Toss until everything is evenly coated.
Spread the mixture evenly on a large baking sheet in a single layer. Place the thyme and rosemary sprigs directly on the sheet for maximum flavor infusion.
Cut the lemon in half. Slice one half into thin rounds and tuck the slices among the potatoes and artichokes. Reserve the other half for squeezing after baking.
Roast in the preheated oven for 30-35 minutes, tossing halfway through, until the potatoes are golden and tender, and the artichokes have slightly crispy edges.
Remove the baking sheet from the oven, and squeeze fresh lemon juice from the reserved lemon half over the roasted vegetables.
Optional: Sprinkle grated parmesan cheese over the dish while it is still warm for an extra layer of flavor.
Serve hot, garnished with additional fresh thyme or rosemary if desired.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 2755 mg | 120% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 8.5 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 850 mg | 65% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2765 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
