ROASTED SMASHED POTATOES WITH ARTICHOKES
I'm not a big fan of artichokes, but they are a nice addition to this roasted smashed potatoes recipe. Keep an eye on the pan while baking; you might need to stir it a couple of times to keep the artichokes from getting too brown and the potatoes from sticking. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.
Nutrition Facts : Calories 334 calories, Fat 27g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 834mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 9g fiber), Protein 2g protein.
ROASTED POTATOES AND ARTICHOKES
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
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
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
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.
ROASTED ARTICHOKES & NEW POTATOES
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
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
SIMPLY ROASTED ARTICHOKES
Wrap and roll! This recipe is so simple it's hard to call it a recipe.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place artichokes stem-side down in a bowl and drizzle with lemon juice.
- Slightly separate the artichoke leaves with your hands.
- Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
- Drizzle each artichoke with olive oil.
- Press 1 clove of garlic into the center of each artichoke and season with salt.
- Tightly wrap each artichoke twice with heavy-duty aluminum foil.
- Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes
Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g
ROASTED ARTICHOKES, FINGERLINGS, AND PURPLE POTATOES
Simple seasonings and lemon make these vegetables an ideal accompaniment to any main dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Place a saucepan of water over high heat. Add the juice of 1 lemon, add the squeezed halves, and bring to a boil. Fill a medium bowl with water; squeeze juice of remaining 2 lemons into water. Add squeezed lemon halves. Cut tops off artichokes; remove tough outer leaves. Trim stems; pare down to pale-green heart. Cut in half; add to acidulated water.
- Drain artichokes, add to boiling water, and cook 3 minutes. Drain; set aside.
- Place potatoes in a large bowl with oil, rosemary, salt, and pepper; toss to coat. Add artichokes. Spread onto two 12-by-18-inch pans; do not overcrowd the pans or potatoes will steam instead of roast. Place in oven until tender and browned, 45 to 55 minutes. Rotate pans once to ensure even cooking. Remove from oven; serve.
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