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
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.