Roasted Artichokes, Fingerlings & Purple Potatoes

Roasted Artichokes, Fingerlings & Purple Potatoes

  • Serves 4 people
  • Prep Time 10 mins
  • Cook Time 55 mins
  • Total Time 1:5 hours
  • Skill Level easy  


  • 3 lemons
  • 12 baby artichokes
  • 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


  1. 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.
  2. 2Fill a medium bowl with water; squeeze juice of remaining 2 lemons into water. Add squeezed lemon halves.
  3. 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.
  4. 4Drain artichokes, add to boiling water, and cook 3 minutes. Drain; set aside.
  5. 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.