Roasted Artichoke Hearts with Potatoes and Olive Oil

Roasted Artichoke Hearts with Potatoes and Olive Oil
Staff Writer
Roasted Artichoke Hearts with Potatoes and Olive Oil

Vassilis Stenos

Roasted Artichoke Hearts with Potatoes and Olive Oil

This is a springtime country dish from the island of Milos in the Cyclades islands.

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Ingredients

  • 12  artichoke hearts from globe artichokes, halved
  • 5-6 medium-sized potatoes, peeled and quartered
  • 1  Cup  extra-virgin Greek olive oil
  • cloves garlic, minced
  • Juice of 1 large lemon, strained
  • Sea salt and pepper, to taste

Directions

Preheat the oven to 350 degrees. Arrange an oven rack so that it's about 8 inches from the heat source of the broiler (which you will use later).

In a bowl, toss the artichoke hearts and potatoes with the oil, garlic, lemon juice, and a little sea salt and pepper. Spread out the mixture evenly in a baking pan large enough to hold the vegetables in 1 layer.

Bake for about 1 hour, just until the artichoke hearts and potatoes are tender. Turn off the oven and turn on the broiler. Broil the vegetables so that the artichokes and potatoes become crusty and brown. Remove from the oven and serve immediately.

Nutritional Facts

Total Fat
50g
71%
Saturated Fat
5g
21%
Vitamin K (phylloquinone)
36µg
40%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.