INGREDIENTS

INSTRUCTIONS

1. In 5-quart nonaluminum saucepot, heat water and potatoes to boiling over
high heat. Reduce heat to medium and cook potatoes 10 minutes.
2. Meanwhile, trim artichokes: Snap off and discard tough outer green
leaves, stopping at the point where the leaves are half green and half
yellow. Cut each stem even with base; cut 1/2 inch off each top.
3. With slotted spoon, remove potatoes to colander; set aside to cool
slightly. Add artichokes and lemon juice to same water in which potatoes
were cooked. Heat to boiling over high heat; cook 10 minutes. Drain
artichokes well and set aside to cool slightly. 4. Meanwhile, cut cooled
potatoes lengthwise into quarters; cut quarters in half crosswise. When
artichokes are cool enough to handle, cut them lengthwise into quarters.
Cut out any interior leaves that are purple or pink.
5. Heat oven to 450 degrees F. In large bowl, mix artichokes, potatoes,
oil, garlic, parsley, salt, and pepper. Spread mixture in single layer on
rimmed baking sheet and roast on bottom rack of oven 10 minutes. With
spatula, turn mixture and roast vegetables until lightly browned -- 5 to 10
minutes longer. Transfer mixture to serving platter and serve immediately.
Nutrition information per serving -- protein: 4 grams; fat: 9 grams;
carbohydrate: 31 grams; fiber: 9 grams; sodium: 245 milligrams;
cholesterol: 0; calories: 213.
Copyright (c) 1996 The Hearst Corporation; all rights reserved
URL http://homearts.com/dynamo/main.jhtml?/05spror1.htm available
1998-Mar-25
Notes: Flavored with garlic and olive oil, baby artichokes and tiny
potatoes evoke the simple straightforward flavors of Provence. When I
re-created the dish back home, I found that I preferred using the smallest
artichokes I could find because they are particularly tender and more of
the leaf may be eaten.
Hanneman/Buster/McRecipe 1998-Mar
Recipe by: Homearts online : Provencial Chefs
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 27,
1998

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