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 55g 84%
  • Carbs 68g 23%
  • Saturated 8g 38%
  • Fiber 14g 57%
  • Sugars 4g
  • Monounsaturated 39g
  • Polyunsaturated 6g
  • Protein 11g 21%
  • Sodium 141mg 6%
  • Calcium 105mg 10%
  • Magnesium 148mg 37%
  • Potassium 1,756mg 50%
  • Iron 4mg 25%
  • Zinc 2mg 10%
  • Phosphorus 291mg 42%
  • Vitamin A 2µg 0%
  • Vitamin C 83mg 139%
  • Thiamin (B1) 0mg 23%
  • Riboflavin (B2) 0mg 11%
  • Niacin (B3) 4mg 22%
  • Vitamin B6 1mg 53%
  • Folic Acid (B9) 137µg 34%
  • Vitamin E 8mg 40%
  • Vitamin K 58µg 73%
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