Roasted Artichokes New Potatoes Food

ROASTED ARTICHOKES AND POTATOES

Steps:

• Preheat oven to 450°F. Toss together potatoes, oil, salt, and paprika on a large baking sheet until potatoes are fully coated; arrange potatoes to face cut side down. Arrange artichokes around potatoes. Roast in preheated oven until potatoes are browned on bottoms and tender, about 35 minutes. Remove from oven. Stir in parsley.

ROASTED SMASHED POTATOES WITH ARTICHOKES

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.

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 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.

ROAST COD WITH ARTICHOKES

Steps:

• Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
• Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
• Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.

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.

ROASTED POTATOES WITH ARTICHOKES AND FETA

Steps:

• Preheat oven to 425 Farenheit. Spray a baking sheet with cooking spray.
• Combine the potatoes, olive oil, thyme and pepper in a bowl and turn to coat. Pour the potato mixture onto the baking sheet.
• Roast for 25 minutes, stirring occasionally. After the 25 minutes, add the artichokes and onion. Roast for another 20 minutes. Put the potatoes, artichokes and onions into a serving bowl and top with the feta cheese. Serve immediately.

ROASTED ARTICHOKES

Steps:

• Rinse artichokes.
• Cut off 1/4 of the artichoke and trim leaf tips. Cut in half.
• Mix all ingredients and pour over chokes.
• Cook in 400 degree oven until done. I don't wrap in foil, but see that reviewers have and I'm sure it speeds up the cooking time. Cooking time really varies. It depends on the size and age of the artichoke. You just have to check. I usually serve these at room temp with a mayo-curry sauce.