Several weeks ago I made marinated artichokes and have been wondering what to use them in.
Strangely enough, I often enjoy making food more than I like eating it, a tendency that I find highly amusing and so counter to may cooks’ inspiration for preparing food. I find prepping food meditative and therapeutic, so creating a finished product isn’t always my primary purpose for making something. This was definitely the case with the artichokes.
As I noted here, I fell in love with the beauty of these baby purple artichokes and over-bought. Roasting them in garlic and marinating them was a way to keep them from going to waste. But what to do with a jar full of marinated artichokes? They would undoubtedly be great in a bean salad or on pizza and I will surely try that soon. But my first use of them was in this potato dish.
This dish took its inspiration from a recipe in Co-opportunity‘s newsletter which called for roasting potatoes with rosemary and then tossing them with roasted red pepper, artichoke hearts and some parsley. As usual, I made some substitutions not having the pepper or parsley. Adding the mint, red pepper flakes, dried fruit in the form of raisins, and preserved lemon gave it a Moroccan twist that I found very satisfying!
Moroccan Inspired Roasted Potatoes with Artichokes and Mint
2 lbs thin skinned potatoes (yukon, red, new) cubed
3-4 large garlic cloves, minced
1 teaspoon rosemary, minced
3 tablespoons olive oil
1 1/2 cups artichoke hearts
3 tablespoons raisins
1/3 cup chopped fresh mint
1 tablespoon mustard
1/4 preserved lemon rind, minced (or zest from 1/2 lemon)
1 1/2 lemons, cut in halves
1 teaspoon red pepper flakes
2 tablespoons olive oil
Preheat oven to 400 degrees. Toss potatoes with olive oil, salt, garlic and rosemary and bake for 30 minutes. In large mixing bowl whisk together juice from 2 halves of lemon, mustard and 2 tablespoons olive oil until well blended. Add raisins and allow to soak for a few minutes. Add hot potatoes and remaining ingredients and toss well. Squeeze remaining lemon half over all and adjust salt and pepper (if using preserved lemon be judicious in your use of salt!) Serve immediately or at room temperature.