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
ROASTED CHICKEN DINNER WITH POTATOES AND ARTICHOKES ON A BED OF CRISPY KALE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper.
- In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables.
- Position the rack on the center of the oven and preheat the oven to 350 degrees F.
- Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven.
- Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes.
- Divide the kale among plates and top with the chicken and vegetables.
ROASTED POTATOES & ARTICHOKES
In Italy, there are many dishes that combine artichokes and potatoes. This tasty Roasted Potatoes & Artichokes recipe is a great way to use canned artichoke hearts, and an easy change up to regular roast potatoes. It's a great side for a light dinner for two, and a great way to get much needed fiber and carbohydrates.
Provided by Cook for Your Life Staff
Categories Sides
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees. Line a baking tray with parchment paper, set aside.
- Put the potatoes in a stockpot and cover with cold water. Bring to a boil, then continue to boil just until the potatoes are soft, about 15 minutes. Drain and let sit until cool enough to handle. Rub or peel off the skins, and cut into a ½-inch dice.
- In a large bowl, toss the diced potatoes and quartered artichokes with the olive oil and a generous pinch of salt. Spread in a single layer the prepared baking tray and roast for 30 minutes, turning halfway through, or until the potatoes are golden brown and the artichokes are crispy.
- Sprinkle with sea salt and a grinding of black pepper and serve immediately.
Nutrition Facts : Calories 781
POTATO & ARTICHOKE AL FORNO
Provided by Jamie Oliver
Categories Quick & easy recipes Potato Quick & easy recipes Cheap & cheerful
Time 1h29m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Halve any larger new potatoes. Trim the fennel, pick and reserve any leafy tops, finely slice the stalky part, then halve the bulb and cut into 1cm slices.
- Put it all into a 30cm x 35cm roasting tray, halve the artichokes and add with 2 tablespoons of oil from their jar, as well as a really good pinch of black pepper, then toss it all together.
- Pour in 300ml of water, cover the tray tightly with tin foil, and bake for 1 hour.
- In a bowl, finely grate half the Parmesan into the cream and loosen with a splash of water.
- When the time's up, remove the tray from the oven, discard the foil, spoon over the cream mixture and finely grate over the remaining Parmesan.
- Bake for a final 20 minutes, or until golden and cooked through, then sprinkle over any reserved fennel tops before serving.
Nutrition Facts : Calories 258 calories, Fat 14.6 g fat, SaturatedFat 7.6 g saturated fat, Protein 7.3 g protein, Carbohydrate 24.7 g carbohydrate, Sugar 4.1 g sugar, Sodium 1.3 g salt, Fiber 6.3 g fibre
ROASTED LEMON POTATOES WITH ARTICHOKES
Make and share this Roasted Lemon Potatoes With Artichokes recipe from Food.com.
Provided by TasteTester
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 138.5, Fat 5.5, SaturatedFat 0.8, Sodium 37, Carbohydrate 21.1, Fiber 4.2, Sugar 0.8, Protein 3.3
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 WITH ARTICHOKES AND FETA
This is an easy dish to prepare and looks and tastes elegant. Recipe is from the Colorado Junior League
Provided by 2hot2handle
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
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.
EASTER LAMB ROASTED WITH ARTICHOKES AND POTATOES FROM THE MANI
Steps:
- 1. Preheat the oven to 375°F. In a mortar, crush together the leaves from one rosemary sprig, a scant teaspoon salt, a little pepper, and about 1/3 cup of the olive oil. Rub this mixture all over the lamb, then season generously with additional salt and pepper.
- 2. Place the lamb on a rack in a large roasting pan. Place the potatoes in the pan, toss with the remaining olive oil, add a cup of water, and season generously with salt and pepper. Add the remaining rosemary sprigs and half the lemon juice and mix in. Roast for about 30 minutes, tossing the potatoes occasionally and basting the lamb with the pan juices. Add the cleaned artichokes and a little more of the lemon juice and toss with the potatoes in the pan. Continue roasting, basting every 10 to 15 minutes, until the lamb is cooked to the desired doneness, 30 to 40 minutes. Greeks like their lamb medium-well, which will take about 1 hour and 10 minutes from start to finish. Season with additional salt, pepper, or lemon juice. Remove from the oven, let the meat stand for 20 minutes to settle the juices, then carve.
PATATINE E CARCIOFI ARROSTO ROASTED POTATOES AND ARTICHOKES
Categories Herb Potato Side Roast Passover Vegetarian Artichoke Spring Kosher Gourmet Vegan Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 14
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.
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 AND POTATOES
Upgrade your regular roasted spuds into an elegant side dish with jars of tangy artichokes.
Provided by Liz Mervosh
Time 50m
Number Of Ingredients 6
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.
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SCALLOPED POTATOES WITH ARTICHOKES | ITALIAN FOOD FOREVER
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Reviews 1Category Vegetables-PotatoesServings 6Total Time 1 hr 30 mins
- Heat the olive oil over medium heat and then cook the onions and artichokes until the vegetables are soft and beginning to brown, about 8 minutes, stirring often.
ROASTED POTATOES WITH ARTICHOKES & FETA
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Ratings 7Estimated Reading Time 4 minsServings 6Calories 263 per serving
- Mix all ingredients except artichokes and feta cheese in baking dish mixing well. Add artichokes and stir gently to coat with oil so as not to break them apart. Place dish in oven.
- Stir occasionally (gently) and bake for 45-60 minutes or until potatoes are tender. Sprinkle with feta cheese, mixing gently to combine. Spoon into serving dish and serve immediately.
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- Cut larger Creamer potatoes in half so all potatoes are approximately the same size for even roasting.
- On a large baking tray, combine potatoes, pearl onions, cut artichokes, sundried tomatoes, capers, and seasoning.
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- Combine 6 cups water and lemon juice in a large bowl. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Place artichokes in lemon water.
- Combine oil and potatoes; toss well. Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425° for 15 minutes. Drain artichokes; add artichokes to potatoes, tossing to combine. Bake an additional 15 minutes or until tender. Place vegetables in a large bowl. Toss with butter and remaining ingredients. Serve immediately.
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5/5 (3)Total Time 1 hr 10 minsCategory Whole Chicken
- Preheat oven to 450°F. Grate zest from lemons to measure 1 tablespoon. Slice grated lemons into thin rounds. Set zest and slices aside. Using poultry shears, cut along each side of chicken backbone, and remove; reserve for stock, if desired. Flip chicken breast-side up; press on breastbone to flatten chicken. Tuck wing tips under; rub chicken all over with 2 tablespoons oil. Sprinkle all over with lemon zest, 1 tablespoon salt, smoked paprika, and 1 1/2 teaspoons pepper. Place chicken, skin side up, on a rimmed baking sheet lined with aluminum foil.
- Place potatoes, shallots, lemon slices, 8 rosemary sprigs, remaining 2 tablespoons oil, remaining 1 1/2 teaspoons salt, and remaining 1/2 teaspoon pepper in a large bowl; toss to coat. Scatter potato mixture in an even layer around chicken on baking sheet.
- Roast in preheated oven until a thermometer inserted in thickest portion of meat registers 140°F, 30 to 40 minutes. Scatter artichokes and remaining 4 rosemary sprigs around chicken. Return to oven; roast at 450°F until potatoes are tender and a thermometer inserted in thickest portion of meat registers 155°F, 5 to 10 minutes. Remove from oven; let rest 10 minutes. (Chicken temperature will continue to rise to 165°F.) Carve chicken. Toss vegetables with juices on baking sheet; serve with chicken.
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- Place potatoes, water and salt into Small Micro-Cooker®; microwave on HIGH 6-8 minutes or until tender.
- Drain and set aside.Meanwhile, for artichoke topping, chop artichokes and parsley using Santoku Knife; place into Small Batter Bowl.
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