Roasted Potatoes , Asparagus & Artichokes

What comes to mind when you think of Spring? I think of flowers and great tasting vegetables! The Wall Street Journal published some genius recipes a month ago with different ways to enjoy an artichoke. I decided to replicate one of their recipes (using some of my own little alterations) and to show you all each step in this process! If you ask me, the toughest part was making the herb mayo.. but the taste is totally worth the time.

Click on quick recipe below to enlarge and print

Once you have whisked the eggs and oil, add in parsley, chives, tarragon and thyme

Continue to wisk all together until you get a thicker consistency and don’t worry if it does not look as thick as mayonnaise. Once it is refrigerated, it will become thicker.  

Next, chop the potatoes like such….Then place your potatoes on a baking sheet

You can either rub your potatoes with olive oil or drizzle over them

Then season the potatoes with rosemary, salt, pepper and thyme

Squeeze 1 lemon into boiling water for the artichokeOnce water begins to boil, add your artichoke for 15-20 minutes

Oh and don’t forget to cover pot as it cooks

Once the artichoke has cooked and cooled, peel off the leaves and place aside. If you are interested in eating the heart, scoop out the choke so the heart is exposed and then cut  it out of the remaining artichoke.

In case you didn’t know, the heart looks like the flower object I am holding

Next! Begin sauteing the asparagus. I actually took a spoonful of the herb mayo I made and used it to marinate with the asparagus and a bit of olive oil, but you can always just use olive oil 🙂

Enjoy your meatless dinner this Good Friday! The herb mayo was great to dip just about everything in! 

1 Comment

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One response to “Roasted Potatoes , Asparagus & Artichokes

  1. It all looks so good….especially the potatoes. Wonderful dish.

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