Roasted Artichoke Hearts with Potatoes and Olive Oil

Roasted Artichoke Hearts with Potatoes and Olive Oil
Vassilis Stenos


  • 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

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

Click here to see My Big Fat Greek Easter.


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.


Calories per serving:

774 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 218g 336%
  • Carbs 271g 90%
  • Saturated 30g 152%
  • Fiber 57g 227%
  • Sugars 16g
  • Monounsaturated 158g
  • Polyunsaturated 24g
  • Protein 42g 85%
  • Sodium 563mg 23%
  • Calcium 419mg 42%
  • Magnesium 592mg 148%
  • Potassium 7,023mg 201%
  • Iron 18mg 99%
  • Zinc 6mg 41%
  • Phosphorus 1,163mg 166%
  • Vitamin A 7µg 1%
  • Vitamin C 334mg 557%
  • Thiamin (B1) 1mg 91%
  • Riboflavin (B2) 1mg 44%
  • Niacin (B3) 18mg 90%
  • Vitamin B6 4mg 212%
  • Folic Acid (B9) 547µg 137%
  • Vitamin E 32mg 161%
  • Vitamin K 234µg 292%
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