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CookTeaser

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RECIPE

Serves 2

A CookTale

When in doubt, baby Artichokes & Potatoes, salted, coated in EVOO, sprinkled with fresh chopped Thyme & oven roasted are a splendid solution. Alongside of Beef or Pork they are a perfect complement. And they taste flavorful & hearty.

INGREDIENTS

10 Ounces of baby Potatoes cut in half
6 Ounces of frozen Baby Artichokes ( slightly more than 1/2 a 10 ounce box)
1 TB of fresh diced Thyme (or 3/4 TB of dried)
Salt & fresh Black Pepper
1 Garlic clove finely sliced
1-1/2 TB of EVOO

METHOD

1. Steam the Potatoes for 5 minutes, drain & add them to a large mixing bowl.
2. Defrost the Artichokes & add them to the mixing bowl.
3. Coat with the 1-1/2 TB of EVOO, & sprinkle on the Thyme.
4. Transfer the vegetables to an oven proof roasting pan.
5. Set the oven to 450F.
6. Roast for 20 to 30 minutes until tender, browned & lightly charred.
7. Plate & serve.

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