Directions
Preheat your oven to 400°F. In a large mixing bowl, toss artichokes and potatoes with olive oil, salt, pepper, and thyme until evenly coated. Spread in a single layer on a prepared baking sheet and add parsley. Roast for 25-30 minutes, or until potatoes are golden and tender, and artichokes are lightly browned, stirring halfway through for even roasting. Serves 4.
Roasted Artichokes & Baby Potatoes
Prep: 10 min Cook: 30 min Servings: 4
This Roasted Artichokes & Baby Potatoes dish is a simple yet flavorful side that combines tender baby potatoes with artichokes, seasoned with fresh thyme and parsley. It's perfect for any meal, offering a delightful mix of earthy and herb-infused flavors.
Ingredients
- 1 jar Cento Marinated Roman Artichokes (19.6 fl oz), drained & halved
- 1 lb Baby Potatoes, halved
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 tsp Fresh Thyme
- 2 tbsp Fresh Parsley, chopped
Directions
- Preheat your oven to 400°F. In a large mixing bowl, toss artichokes and potatoes with olive oil, salt, pepper, and thyme until evenly coated. Spread in a single layer on a prepared baking sheet and add parsley. Roast for 25-30 minutes, or until potatoes are golden and tender, and artichokes are lightly browned, stirring halfway through for even roasting. Serves 4.
