Roasted Artichoke Hearts with Potatoes and Olive Oil Recipe

Mar 14, 2013 @ 5:07 PM
Posted by Diane Kochilas, Special Contributor

Nutrition

Cal/Serving: 775
Daily Value: 39%
Servings: 4

High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	55g	84%
Saturated	8g	38%
Carbs	68g	23%
Fiber	14g	57%
Sugars	4g	0%
Protein	11g	21%
Sodium	963mg	40%
Calcium	107mg	11%
Magnesium	149mg	37%
Potassium	1760mg	50%
Iron	5mg	25%
Zinc	2mg	10%
Vitamin A	34IU	1%
Vitamin C	81mg	135%
Thiamin (B1)	0mg	22%
Riboflavin (B2)	0mg	10%
Niacin (B3)	4mg	22%
Vitamin B6	1mg	52%
Folic Acid (B9)	136µg	34%
Vitamin E	8mg	40%
Vitamin K	60µg	75%
Fatty acids, total monounsaturated	39g	0%
Fatty acids, total polyunsaturated	6g	0%

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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
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.