The artichokes in this side dish lend a gourmet appeal to the potatoes.
—MARIE RIZZIO INTERLOCHEN, MI
PREP: 15 MIN. • BAKE: 35 MIN. • MAKES: 10 SERVINGS
2 1/2 pounds medium red potatoes, cut into 1 1/2-inch cubes
2 packages (8 ounces each) frozen artichoke hearts
8 garlic cloves, halved
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup lemon juice
2 tablespoons minced fresh parsley
1 teaspoon grated lemon peel
1. Place the potatoes, artichokes and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the oil, salt and pepper; drizzle over vegetables and toss to coat.
2. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring occasionally. Transfer to a large bowl. Add lemon juice, parsley and lemon peel; toss to coat. Serve warm.
PER SERVING 3/4 cup equals 143 cal., 4 g fat (1 g sat. fat), 0 chol., 209 mg sodium, 24 g carb., 4 g fiber, 4 g pro. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.