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Roasted Lemon Potatoes with Artichokes
Ingredients
  • 4 large baking potatoes, peeled and cut lengthwise into sixths
  • 3 tablespoons extra virgin olive oil, divided
  • 20 ounces frozen artichoke hearts, thawed (2 10-oz. packages)
  • 2 grated lemons, zest of
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • salt & freshly ground black pepper, to taste
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