Roasted Lemon Potatoes With Artichokes - cooking recipe

Ingredients

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

Preparation

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.