8 purple potatoes (1-1/2 lbs), scrubbed and sliced ¼ inch thick
Fingerling potatoes (1-3/4 lbs), scrubbed and halved lengthwise
2 tbsp Fairway Extra Virgin Olive Oil
4 tsp chopped fresh rosemary, plus sprigs for garnish
2 tsp Fairway Sea Salt
1/2 tsp Fairway Freshly Ground Black Pepper
1Preheat oven to 425°F. Place a saucepan of water over high heat. Add the juice of 1 lemon, add the squeezed halves, and bring to a boil.
2Fill a medium bowl with water; squeeze juice of remaining 2 lemons into water. Add squeezed lemon halves.
3Cut tops off artichokes; remove tough outer leaves. Trim stems; pare down to pale-green heart. Cut in half; add to bowl of water with lemon.
4Drain artichokes, add to boiling water, and cook 3 minutes. Drain; set aside.
5Place potatoes in a large bowl with oil, rosemary, salt, and pepper; toss to coat. Add artichokes. Spread out with even spacing onto 1 or 2 oven pans. Place in oven until tender and browned, 45 to 55 minutes. Rotate pans once to ensure even cooking. Remove from oven; serve.