Roasted Potatoes and Artichokes

Name: Roasted Potatoes and Artichokes
Yield: serves 6
Ingredients: 1 1/2 pounds small artichokes (or more if using large ones; see Preparing Artichokes); 1 lemon for acidulated water; 1/2 cup extra-virgin olive oil; 4 plump garlic cloves, sliced; 1 1/2 cups sliced onion; 1 1/2 teaspoons salt, or to taste; 1/4 teaspoon peperoncino flakes, or to taste; 2 pounds Yukon Gold or other good roasting potato; 1/4 cup fresh oregano leaves, or 1 teaspoon dried; A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger, with a tight-fitting cover; A large baking dish or shallow casserole, about 10 by 15 inches

December 14, 2011

Everyone loves roasted potatoes, and here they are tossed with slivered artichokes (already skillet-cooked with onion and garlic), lots of fresh oregano, and extra-virgin olive oil. It is a completely vegetarian dish full of flavor that will transport your table to the Seven Hills. Serve with grilled fish or meat, especially grilled lamb chops. Or simply turn this dish into a crispy baked treat by adding some shredded young Pecorino Romano, spreading it over the potatoes and artichokes in the last 5 minutes of baking.

Recipe notes

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