Roasted Artichoke Hearts with Potatoes and Olive Oil Recipe


Nutrition

Cal/Serving: 774
Daily Value: 39%
Servings: 4

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
Fat55g84%
Saturated8g38%
Carbs68g23%
Fiber14g57%
Sugars4g0%
Protein11g21%
Sodium141mg6%
Calcium105mg10%
Magnesium148mg37%
Potassium1756mg50%
Iron4mg25%
Zinc2mg10%
Vitamin A31IU1%
Vitamin C83mg139%
Thiamin (B1)0mg22%
Riboflavin (B2)0mg10%
Niacin (B3)4mg22%
Vitamin B61mg52%
Folic Acid (B9)137µg34%
Vitamin E8mg40%
Vitamin K58µg73%
Fatty acids, total monounsaturated39g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Roasted Artichoke Hearts with Potatoes and Olive Oil
Vassilis Stenos

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

Click here to see My Big Fat Greek Easter.

3.333335
Ratings6

INGREDIENTS

  • 12 artichoke hearts from globe artichokes, halved
  • 5-6 medium-sized potatoes, peeled and quartered
  • 1 cup extra-virgin Greek olive oil
  • 3 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.

Recipe Details

Adapted from "The Country Cooking of Greece" by Diane Kochilas (Chronicle Books, 2012)

Servings: 4
Cuisine: Greek
Special Designations: Vegan, Vegetarian

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