Ingredients
2-1/2 pounds medium red potatoes, cut into 1-1/2-inch cubes2 packages (8 ounces each) frozen artichoke hearts8 garlic cloves, halved3 tablespoons olive oil3/4 teaspoon salt1/4 teaspoon pepper1/4 cup lemon juice2 tablespoons minced fresh parsley1 teaspoon grated lemon zest
Preparation
Place the potatoes, artichokes and garlic in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil, salt and pepper; drizzle over vegetables and toss to coat.
Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring occasionally. Transfer to a large bowl. Add lemon juice, parsley and lemon zest; toss to coat. Serve warm.
