Lemon Roasted Potatoes and Artichokes

Frozen vegetables are important ingredients in my kitchen.  They are economical, convenient, loaded with nutrients and often save me from a trip to the grocery store.  In today’s world, a well-stocked freezer has a place right along with the well-stocked pantry in any good cook’s kitchen. Always on hand in my freezer are:

Frozen cauliflower:  which I puree with a bit of butter and cream for a yummy side dish.
Frozen pearl onions:  which I add to just about every stew I make.
Frozen peas:  also great for stews, salads and the occasional use as an ice pack for a sports injury.
Frozen spinach:  for dips, soups, and casseroles.
Frozen artichoke hearts:  which make a Spring Vegetable Saute special and are also nice in this version of roasted potatoes.

Lemon Roasted Potatoes and Artichokes

Serves 4


8 to 10 medium red or white potatoes, rinsed and cut into quarters
1 package frozen artichoke hearts, thawed and drained
2 tablespoons olive oil
Juice of half a lemon
¼ teaspoon garlic powder
Kosher salt and freshly ground pepper


Preheat the oven to 375 degrees and position a rack in the bottom third of the oven.

Put the potatoes in a roasting pan.  Drizzle with the olive oil and stir to cover the potatoes with oil.  Pour the lemon juice over and stir again.  Sprinkle with the garlic powder, kosher salt and freshly ground pepper to taste (I use about a teaspoon of salt and ¼ teaspoon of pepper) and stir again.

On the bottom rack of the oven, roast the potatoes for 30 minutes.  Remove from the oven and stir in the artichoke hearts.  Roast for another 20 to 30 minutes (stirring after 15 minutes until the artichoke hearts edges are beginning to brown and the potatoes are nicely browned on the outside.

Optional garnish:  chop a tablespoon or two of fresh parsley if you have it and sprinkle over just before serving.

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5 Responses to Lemon Roasted Potatoes and Artichokes

  1. Jill says:

    Looks beautiful and YUMMMMM!!!! Artichokes are like my most favorite thing ever. Looking forward to trying it with cauliflower and asparagus or green beans, too.

  2. Susan says:

    Green beans would be really good–thanks for the idea Jill.

  3. This dish combines two of my favorites eats: potatoes and artichokes! I have never cooked with frozen artichoke hearts as I always worried that they would have too much moisture. Fresh artichokes have such a good bite to the heart. If you roast the frozen ones and remove some of that moisture do you get the bite and taste of fresh artichokes?

    The Dinner Belle for Kimberlybelle.com

  4. Susan says:

    Kimberly, fresh baby artichokes are wonderful, and would be great in this dish–but they are a lot of work to prepare. I find if I thaw and drain the frozen ones well–they roast and caramelize very nicely–maybe not quite as nicely as fresh–but very delicious for much less work.

  5. Betsy says:

    This is the perfect dish for this time of the year! We’d love it if you would link up your recipe at seasonalpotluck.com March is artichoke month!

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