Best 13 Roasted Lemon Potatoes With Artichokes Recipes

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Embark on a culinary journey to discover the delightful flavors and aromas of roasted lemon potatoes with artichokes. This tantalizing dish combines the tangy zest of lemons, the earthy sweetness of artichokes, and the crispy, golden-brown perfection of roasted potatoes. Whether you are hosting a special dinner party or simply seeking a comforting and flavorful meal, this recipe will guide you through the steps to create a dish that will delight your taste buds and leave you craving more.

Here are our top 13 tried and tested recipes!

ROASTED POTATOES & ARTICHOKES



Roasted Potatoes & Artichokes image

In Italy, there are many dishes that combine artichokes and potatoes. This tasty Roasted Potatoes & Artichokes recipe is a great way to use canned artichoke hearts, and an easy change up to regular roast potatoes. It's a great side for a light dinner for two, and a great way to get much needed fiber and carbohydrates.

Provided by Cook for Your Life Staff

Categories     Sides

Number Of Ingredients 1

1 pound Russet or Yukon Gold potatoes, washed and scrubbed 1 (14 ounce) can of artichoke hearts, drained, rinsed, patted dry, and quartered 2 tablespoons of olive oil Sea salt, to taste Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees. Line a baking tray with parchment paper, set aside.
  • Put the potatoes in a stockpot and cover with cold water. Bring to a boil, then continue to boil just until the potatoes are soft, about 15 minutes. Drain and let sit until cool enough to handle. Rub or peel off the skins, and cut into a ½-inch dice.
  • In a large bowl, toss the diced potatoes and quartered artichokes with the olive oil and a generous pinch of salt. Spread in a single layer the prepared baking tray and roast for 30 minutes, turning halfway through, or until the potatoes are golden brown and the artichokes are crispy.
  • Sprinkle with sea salt and a grinding of black pepper and serve immediately.

Nutrition Facts : Calories 781

LEMON-ROASTED POTATOES



Lemon-Roasted Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.

ROASTED ARTICHOKES WITH LEMON AIOLI



Roasted Artichokes with Lemon Aioli image

Petals of savory artichoke leaves are so delicious dipped into a creamy lemon aioli. It may seem intimidating to roast whole artichokes, but the steps couldn't be simpler-and the earthy, comforting flavor is a definite payoff. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 11

4 medium artichokes
2 tablespoons olive oil
1/2 medium lemon
1/2 teaspoon salt
1/4 teaspoon pepper
AIOLI:
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/2 teaspoon minced fresh garlic
1/4 teaspoon grated lemon zest
Dash pepper

Steps:

  • Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.

Nutrition Facts : Calories 233 calories, Fat 19g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 7g fiber), Protein 4g protein.

GREEK-STYLE LEMON ROASTED POTATOES



Greek-Style Lemon Roasted Potatoes image

A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!

Provided by koko

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

3 pounds potatoes, peeled and cut into thick wedges
⅓ cup olive oil
2 lemons, juiced
2 teaspoons salt
1 teaspoon oregano
½ teaspoon ground black pepper
3 cups chicken broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
  • Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
  • Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 39.9 g, Fat 12.2 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 789.1 mg, Sugar 1.8 g

ROASTED POTATOES AND ARTICHOKES



Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Steps:

  • Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED LEMON POTATOES WITH ARTICHOKES



Roasted Lemon Potatoes With Artichokes image

Make and share this Roasted Lemon Potatoes With Artichokes recipe from Food.com.

Provided by TasteTester

Categories     Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 138.5, Fat 5.5, SaturatedFat 0.8, Sodium 37, Carbohydrate 21.1, Fiber 4.2, Sugar 0.8, Protein 3.3

RAGOUT OF ROASTED YUKON GOLD POTATOES AND ARTICHOKES



Ragout of Roasted Yukon Gold Potatoes and Artichokes image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1 pound baby artichokes
1 pound Yukon Gold potatoes, boiled for 20 minutes in salted water, strained, and cooled
1/2 cup olive oil
4 tablespoons butter
2 tablespoons sliced garlic
2 cups chicken stock
4 tablespoons chopped parsley
Salt and pepper

Steps:

  • Trim the top 1-inch off of the artichokes and peel the outer leaves off to the tender light green ones. Quarter each artichoke into wedges. If not cooking immediately, place in lemon water to prevent browning. Cut potatoes into four wedges.
  • In a large skillet, on medium-high heat, saute the potatoes and artichokes in oil and butter for 5 minutes so the potatoes just start to brown. Add garlic and saute until garlic just starts to brown. Add chicken stock. Turn down heat and continue cooking for 15 minutes. Chicken stock should reduce down to a 1/2 cup. Season with salt, pepper, and parsley.

ROASTED ARTICHOKES AND POTATOES



Roasted Artichokes and Potatoes image

Upgrade your regular roasted spuds into an elegant side dish with jars of tangy artichokes.

Provided by Liz Mervosh

Time 50m

Number Of Ingredients 6

1 pound yellow baby new potatoes, halved
2.5 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
2 (12-oz.) jars marinated quartered artichoke hearts, drained and patted dry
.25 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 450°F. Toss together potatoes, oil, salt, and paprika on a large baking sheet until potatoes are fully coated; arrange potatoes to face cut side down. Arrange artichokes around potatoes. Roast in preheated oven until potatoes are browned on bottoms and tender, about 35 minutes. Remove from oven. Stir in parsley.

ROASTED ARTICHOKES & NEW POTATOES



Roasted Artichokes & New Potatoes image

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.

Provided by LilKiwiChicken

Categories     Potato

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 261, Fat 13.8, SaturatedFat 1.9, Sodium 127.1, Carbohydrate 31.9, Fiber 9.2, Sugar 0.8, Protein 6.4

LAURA'S LEMON ROASTED POTATOES



Laura's Lemon Roasted Potatoes image

Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu.

Provided by Laura

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8

¼ cup canola oil
½ cup butter, melted
2 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper
5 large potatoes, peeled and cubed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
  • Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

Nutrition Facts : Calories 460.6 calories, Carbohydrate 55.2 g, Cholesterol 40.7 mg, Fat 25 g, Fiber 7 g, Protein 6.6 g, SaturatedFat 10.5 g, Sodium 516.5 mg, Sugar 2.5 g

LEMON SPAGHETTI WITH ROASTED ARTICHOKES



Lemon Spaghetti With Roasted Artichokes image

Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.

Provided by Naz Deravian

Categories     dinner, lunch, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
5 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
6 ounces Parmesan, very finely grated
1 large lemon, zested (about 1/2 heaping teaspoon) and juiced (about 3 tablespoons)
1 tablespoon unsalted butter
1/4 cup torn basil leaves, plus more for garnishing

Steps:

  • Heat oven to 425 degrees. Line a baking sheet with parchment paper.
  • Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
  • While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
  • Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
  • Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
  • Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
  • Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

ROASTED ARTICHOKES, FINGERLINGS, AND PURPLE POTATOES



Roasted Artichokes, Fingerlings, and Purple Potatoes image

Simple seasonings and lemon make these vegetables an ideal accompaniment to any main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

3 lemons
12 baby artichokes
8 purple potatoes, (1 1/2 pounds), scrubbed and sliced 1/4 inch thick
24 fingerling potatoes, (1 3/4 pounds), scrubbed and halved lengthwise
2 tablespoons extra-virgin olive oil
4 teaspoons chopped fresh rosemary, plus sprigs for garnish
2 teaspoons salt
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Place a saucepan of water over high heat. Add the juice of 1 lemon, add the squeezed halves, and bring to a boil. Fill a medium bowl with water; squeeze juice of remaining 2 lemons into water. Add squeezed lemon halves. Cut tops off artichokes; remove tough outer leaves. Trim stems; pare down to pale-green heart. Cut in half; add to acidulated water.
  • Drain artichokes, add to boiling water, and cook 3 minutes. Drain; set aside.
  • Place potatoes in a large bowl with oil, rosemary, salt, and pepper; toss to coat. Add artichokes. Spread onto two 12-by-18-inch pans; do not overcrowd the pans or potatoes will steam instead of roast. Place in oven until tender and browned, 45 to 55 minutes. Rotate pans once to ensure even cooking. Remove from oven; serve.

LEMON-ROASTED POTATOES



Lemon-Roasted Potatoes image

Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.

Provided by Michael Symon

Categories     Potato     Side     Roast     Easter     Quick & Easy     High Fiber     Lemon     Root Vegetable     Family Reunion     Low Cholesterol     Potluck     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
4 pounds unpeeled fingerling potatoes in assorted colors (such as red, white, and purple), rinsed, halved lengthwise
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
  • Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
  • Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.

Tips:

  • Choose firm, small to medium-sized potatoes for even cooking.
  • Scrub the potatoes well to remove any dirt or debris.
  • Cut the potatoes into 1-inch cubes for a uniform roast.
  • Toss the potatoes in olive oil, salt, and pepper before roasting to enhance their flavor.
  • Add lemon zest and juice to the potatoes for a bright, citrusy flavor.
  • Roast the potatoes at a high temperature (425°F) to achieve crispy edges and a tender interior.
  • Stir the potatoes occasionally during roasting to ensure even cooking.
  • When roasting artichokes, trim the stems and remove the tough outer leaves.
  • Cut the artichokes into quarters and toss them with olive oil, salt, and pepper before roasting.
  • Roast the artichokes until they are tender and slightly browned.

Conclusion:

Roasted lemon potatoes with artichokes is a delicious and versatile side dish that can be served with a variety of main courses. The potatoes are crispy and tender, with a bright lemon flavor. The artichokes add a unique and earthy flavor to the dish. This recipe is easy to make and can be prepared in under an hour. Whether you are serving it for a weeknight meal or a special occasion, roasted lemon potatoes with artichokes is sure to be a hit.

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