Roasted Artichokes & New Potatoes

Name: Roasted Artichokes & New Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2 serving(s)
Ingredients: 2 globe artichokes; 200 g new potatoes, halved; 2 tablespoons lemon extra virgin olive oil; 2 garlic cloves, chopped finely (see note above); 2 sprigs rosemary, with the leaves removed (and sticks discarded); freshly ground rock salt and black pepper

(2)

Recipe by LilKiwiChicken

This recipe is from Riverford Organics, who supply our weekly box. I have changed the quantites slighly though & used Seresin Lemon Olive Oil, which I got on my last visit home, but regular good quality olive oil will do. The recipe also calls for wet garlic, but recipezaar wouldn't publish the recipe if I had this in. If you do come across wet garlic, use one bulb, otherwise ordinary garlic will do.

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READY IN: 1hr 5mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

2

globe artichokes
200

g new potatoes, halved
2

tablespoons lemon extra virgin olive oil
2

garlic cloves, chopped finely (see note above)
2

sprigs rosemary, with the leaves removed (and sticks discarded)
freshly ground rock salt and black pepper

DIRECTIONS

Preheat the oven to 180 degrees Celsius.
Scrub the new potatoes and rub with the olive oil.
Put into an oven dish and sprinkle over the rosemary, salt & pepper. Cook until just soft & golden (about 30-40 mins, but keep checking just in case!).
Working quickly (as they go brown), prepare the artichokes by removing & discarding all of the leaves and stems (cut this off at the base), and remove & discard the fluffy bit from inside. Cut what is left into chunks. Add to the potatoes along with the garlic and stir until coated in oil.
Cook for another 20-25 minutes.
Nice served with steamed fish & greens.

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