Patatine E Carciofi Arrosto Roasted Potatoes And Artichokes Food

PATATINE E CARCIOFI ARROSTO ROASTED POTATOES AND ARTICHOKES

Steps:

• Make gremolata:
• In a bowl stir together gremolata ingredients.
• Preheat oven to 400°F.
• In a large shallow baking pan rub potatoes with 2 tablespoons oil and season with pepper and salt. Add garlic, rosemary, and thyme and roast potatoes in middle of oven, shaking pan occasionally, until they are tender but still retain their shape, about 30 minutes (depending on size of potatoes).
• Reduce temperature to 350°F.
• Peel roasted garlic. Drain trimmed artichokes and pat dry. Quarter artichoke halves lengthwise. In a large deep non-stick skillet warm remaining 4 tablespoons oil over moderately low heat and cook artichokes with garlic, stirring frequently, 5 minutes. Add pepper and salt to taste and 1 cup broth or water and cook, stirring occasionally, until artichokes are tender and most of liquid is evaporated, about 15 minutes. (If artichokes are not yet tender, add additional water or broth and continue cooking in same manner.)
• Add artichokes and garlic to potatoes and halve any larger potatoes. Heat vegetables in middle of oven until just heated through, about 10 minutes. While vegetables are heating, chop remaining herbs. Add chopped herbs, three fourths gremolata, and pepper and salt to taste and toss to combine well.
• Serve vegetables sprinkled with remaining gremolata.

OVEN-ROASTED POTATOES: PATATE ARROSTO

Steps:

• Preheat the oven to 400 degrees F.
• On a baking sheet, place the potatoes, carrots, garlic, rosemary, and sage. Drizzle with the olive oil, season with salt and pepper to taste, and toss to coat.
• Roast for 50 to 60 minutes, tossing halfway through, until the potatoes are crisp and golden. Remove from the oven and serve.
• IMPORTANTE! To parboil and pan-roast these potatoes: In a pot, combine the whole potatoes with water to cover. Bring to a boil and cook for 15 minutes. Remove the potatoes from the pot and set them aside to cool. Cut the potatoes into 3/4-inch chunks and add to a large nonstick skillet with the carrots, garlic, rosemary, and sage. Dress with olive oil, salt, and pepper, and heat on high until the potatoes are crisp and golden, occasionally moving the potatoes by shaking the pan handle. Avoid stirring with a spoon or spatula, so that you don't break the skin, and the potatoes can achieve a nice sear.

ROASTED POTATOES AND ARTICHOKES

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.

ROASTED ROMAN STYLE ARTICHOKES (CARCIOFI ALLA ROMANA)

Steps:

• Preheat oven to 375°F.
• Combine all ingredients except for the artichokes in an ovenproof casserole dish.
• Cut artichokes in half lengthwise, rinse, and place in a single layer in casserole dish.
• Bake covered in preheated oven until tender (about 40 minutes).
• Remove artichokes from liquid; allow to cool slightly.
• Cut into quarters, and serve.

ROASTED ARTICHOKES & NEW POTATOES

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.

GARLIC AND ARTICHOKE ROASTED POTATOES

Steps:

• Place the potatoes, artichokes and garlic in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil, salt and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring occasionally. Transfer to a large bowl. Add lemon juice, parsley and lemon zest; toss to coat. Serve warm.