Roasted Fingerling Potatoes and Baby Artichokes

Ingredients

• 2 pounds baby artichokes 
• 0.5 teaspoon pepper black
• 1 tablespoon butter 
• 1.3 pounds fingerling potatoes red halved lengthwise
• 2 teaspoons parsley fresh chopped
• 1 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 2 tablespoons olive oil extra-virgin
• 6 cups water 

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 42
2. Combine 6 cups water and lemon juice in a large bowl.
3. Cut off stem of each artichoke to within 1 inch of base; peel stem.
4. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.
5. Cut each artichoke in half lengthwise.
6. Remove fuzzy thistle from bottom with a spoon.
7. Place artichokes in lemon water.
8. Combine oil and potatoes; toss well. Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray.
9. Bake at 425 for 15 minutes.
10. Drain artichokes; add artichokes to potatoes, tossing to combine.
11. Bake an additional 15 minutes or until tender.
12. Place vegetables in a large bowl. Toss with butter and remaining ingredients.
13. Serve immediately.