Roasted Lemon Potatoes With Artichokes

This is an easy-to-make side dish with with Greek flavors, and is a favorite of ours.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 4  large baking potatoes, peeled and cut lengthwise into sixths
• 3  tablespoons extra virgin olive oil, divided
• 20  ounces frozen artichoke hearts, thawed (2 10-oz. packages)
• 2  grated lemons, zest of
• 3  tablespoons lemon juice
• 2  tablespoons  chopped fresh parsley
•  salt & freshly ground black pepper, to taste

Directions

1. Position a rack in the lower third of the oven and preheat to 450 degrees. Lightly oil a large, rimmed baking sheet or shallow baking pan.
2. Toss the potatoes with 2 tablespoons of the oil in a large bowl. Spread on the baking sheet. Bake for 15 minutes. Turn the potatoes with a metal spatula and bake for 15 minutes more. Toss the artichokes with the remaining 1 tablespoon olive oil and mix into the potatoes. Continue baking until the vegetables are tender and lightly browned, about 20 minutes more.
3. Transfer the potatoes and artichokes to a large bowl. Sprinkle with the lemon zest, then the lemon juice and parsley. Season with salt and pepper. Mix gently and serve hot in the bowl or on a platter.