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Roasted Artichokes and New Potatoes with Lemon and Garlic
Pair these artichokes with roasted fish or grilled chicken, or serve on its own with a bracing salad and some cheese as a light lunch or dinner.
- 24 baby artichokes*, halved, and immediately soaked in 1 quart water mixed with the juice of one lemon
- 3 cups of the smallest new potatoes you can find (if small ones are unavailable, try quartering larger ones)
- 1 onion, diced
- 1 thinly sliced fennel bulb
- 1/4 cup freshly chopped dill
- 2 tbs. fresh oregano leaves
- 2 tbs. fresh-squeezed lemon juice
- 1/2 cup extra virgin olive oil
- 24 whole garlic cloves, peeled
- 1/2 cup dry white wine
Drain artichokes and combine with the new potatoes. Steam them together over boiling water for eight or nine minutes or until just tender. Drain and reserve.
Place half the oil in a large sauté pan over high heat and add the onion, fennel, oregano, half the dill and all the garlic. Sauté until just caramelized. Add the wine and simmer until pan is almost dry.
Pull from the heat and add half the lemon juice and the vegetable mixture. Toss to combine.
Arrange artichoke-potato mix in a single layer in a large ovenproof baking dish.
Bake at 475 degrees for 20 to 25 minutes; vegetables should be browned and roasted. Season with remaining olive oil, dill, lemon juice and sea salt.
*If baby artichokes are unavailable, try using six globe artichokes instead. Simply quarter them and remove the hairy chokes prior to acidulation (soaking in the lemon water). Steam separately from the potatoes.
This recipe originally appeared in “Food for Food’s Sake” in the March 2004 issue of Experience Life.
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