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In a round baking pan you can see artichokes and potatoes roasted with garlic cloves and spices and roasted cherry tomatoes.

Garlic Roasted Artichokes and Potatoes

Written by Published on Updated on December 20, 2022 in Mediterranean cuisine

Hey heyyy,

Artichokes are not in season at the moment, but I wanted to try out one more time this Garlic-roasted Artichoke recipe.  I popped into the supermarket and bought a bag of frozen artichokes.  I know that some of you may not be able to find frozen but you can use jarred artichokes for this recipe. If you’re living in a country that has Spring season rolling around then you’re lucky 🙂 go to the farmers market and pick up a few fresh artichokes.  Granted cleaning the fresh artichokes is a hassle but honestly, it’s absolutely worth it.

The last time I tried this recipe it just didn’t turn out the way I wanted it to. There were so many factors as to why it didn’t turn out well it could have been the artichokes, or maybe the oven.  I figured that the new oven might just make the difference this time around and it did.  If you are on the search for a new Artichoke recipe give this recipe a go “Garlic Roasted Artichoke and Potatoes”.  Along with the Garlic cloves (chopped or whole it’s up to you) add in lemon juice and a few lemon slices, dill, and watch how fast it disappears.  This is also a great side dish if you’re having fish for lunch or dinner.

I hope you enjoy this recipe it’s easy, quick, and delicious!!

Don’t forget to follow me on Instagram, Twitter, and Pinterest

Till next time 🙂  Have a lovely start to the week everyone!!

Garlic Roasted Artichokes and Potatoes

foodzesty
Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 2 people

Equipment

  • 1 Non Stick pan

Ingredients
  

  • 4 artichokes frozen, jarred, fresh (defrost artichokes) (jarred artichokes should be drained and patted dry) (fresh artichokes should be peeled)
  • 3 garlic cloves whole
  • 1 onion large, chopped
  • cherry tomatoes
  • 5 potatoes cut in havles
  • ½ cup olive oil
  • dill
  • salt
  • pepper
  • 1 lemon lemon juice, slices

Instructions
 

  • Preheat oven to 180c. Pour half of the olive oil into the baking pan and add in the artichokes.
  • Peel the garlic cloves, chop the onion and set aside.
  • Slice the potatoes into halves and add in the garlic cloves.
  • Add in the remaining ingredients, the onion, salt, and pepper. Squeeze the lemon to get as much lemon juice as possible. garnish with lemon slices. Pour the rest of the olive oil.
  • Roast for about 30 minutes until the artichokes have a brownish crusty topping and the potatoes are done. Garnish with the herb of your choice or dill. Serve hot.
Keyword roasted, Vegetables

KALI MAS OREXEI!!! 🙂

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

13 Comments

  1. Dorothy's New Vintage Kitchen
    October 10, 2022 at 4:18 pm  ·  Reply
    Yum! Just about a perfect dish!
  2. CARAMEL
    October 10, 2022 at 11:16 pm  ·  Reply
    Artichokes are the rock 'n' roll of the plant world. Love them!
  3. Aoc
    October 11, 2022 at 10:30 am  ·  Reply
    Sounds and looks divine!
  5. ajeanneinthekitchen
    October 17, 2022 at 5:05 pm  ·  Reply
    We all loved it. I am behind schedule, and haven't posted it yet, but it was a big hit!. I am going to use the leftovers in a cool way too. Be patient. I have a lot of catching up to do since we were on vacation. :)

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