Warm Roasted-Potato Salad with Artichokes

Ingredients

• 1.3 pounds baby artichokes ) artichoke hearts frozen thawed ( 12, each)
• 1 tablespoon capers drained
• 1 tablespoon dijon mustard 
• 1 tablespoon tarragon fresh chopped
• 1 tablespoon juice of lemon 
• 1 tablespoon olive oil 
• 6 servings bell pepper 
• 2 pounds thin-skinned potatoes scrubbed cut into 1 1/2-inch chunks ()
• 2 tablespoons red wine vinegar 
• 4 oz salad mix rinsed
• 0.8 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• knife
• baking pan

Directions

1. In a 12- by 15-inch baking pan, mix potatoes with 1/2 teaspoon olive oil; sprinkle with 1/2 teaspoon salt and mix to coat.
2. Bake in a 400 regular or convection oven, stirring occasionally, until potatoes are browned and tender when pierced, 25 to 30 minutes.
3. Meanwhile, rinse fresh artichokes; trim off discolored stem ends. Break off and discard coarse outer leaves down to tender, pale green inner ones.
4. Cut off thorny artichoke tips, pare coarse fibers from stems, and cut in half lengthwise. With a small, sharp knife, trim out fuzzy centers and discard (see notes).
5. In a 10- to 12-inch frying pan over medium-high heat, bring 1/2 cup water and the lemon juice to a boil.
6. Add artichokes and 1/4 teaspoon salt; cover, reduce heat, and simmer until artichokes are tender when pierced, about 10 minutes (if using frozen artichoke hearts, skip step 2 and cook only 3 to 4 minutes). Uncover and boil, stirring often, until most of the liquid has evaporated.
7. In a large bowl, mix remaining 2 1/2 teaspoons olive oil, vinegar, and mustard.
8. Add potatoes, artichokes (with any juices), frisee, capers, and tarragon.
9. Mix gently to coat, and season to taste with salt and pepper.
10. Serve warm.