RED POTATOES AND ARTICHOKE BAKE

Artichokes and potatoes are my favorite vegetables, so I love this dish. I always use frozen artichokes if I can't find fresh. Jarred artichokes just don't taste like the real thing, but they are good as an appetizer. I rarely eat canned, except when breaded and fried, even then, I prefer the frozen. This recipe is quick and easy and can be eaten as a main meal or a side.

6 cups water
1-1/4 pounds baby red potatoes
20 small baby artichokes (I used two
packages of Bird's Eye frozen. Thaw before
starting to cook)
1/4 cup lemon juice
1/4 cup olive oil
8 large cloves garlic, halved lengthwise
3 tbs chopped fresh parsley or 1 tbs dried
1/2 tsp salt
1/4 tsp ground white pepper

Heat water and potatoes to boiling. Reduce
to medium and cook for 10 minutes.

Meanwhile, trim artichokes by removing
outer green leaves,stopping at the point where
the leaves are half green and half yellow. Cut each
stem even with base; cut 1/2" off each top.
If you've never tried these fresh baby artichokes,
they are delicious. You can eat the entire artichoke
after removing the outer leaves, etc. You cannot do
the same with frozen as they are too watery and are
not as flavorful, but work well when mixed with
other veggies.

With slotted spoon, remove potatoes to colander;
set aside to cool slightly. Add artichokes and lemon
juice to same water in which potatoes were cooked.
Heat to boiling over high heat; cook 10 minutes.
Drain well and set aside to cool slightly. If using
frozen, just cook for a few minutes.

Meanwhile, cut cooled potatoes lengthwise into
quarters; cut quarters in half crosswise. When
artichokes are cool enough to handle, cut them
lengthwise into quarters. Cut out any interior
leaves that are purple or pink. If you are using frozen,
no need to cut as they are already cut.

Heat oven to 450 degrees. In a large bowl, mix the
artichokes, potatoes, oil, garlic, parsley, salt and
pepper. Spread mixture in single layer (or not) in
a baking dish and roast on bottom rack of oven
for 10 minutes. With spatula, turn mixture
until lightly browned - 5 to 10 mins.

Origin of recipe unknown.