Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Ingredients for Roasted Potatoes and Artichokes Recipe
4 Small red potatoes, quartered
1/4 cup Halved water packed artichoke hearts, rinsed and drained
1/2 teaspoon Olive oil
0.38 teaspoon Dried Thyme
0.06 teaspoon Salt
dash Coarsely ground pepper
Nutrition value
404
calories per serving
4 g Fat9 g Protein82 g Carbs12 g FiberOther
Current Totals
Fat
4g
Protein
9g
Carbs
82g
Fiber
12g
MacroNutrients
Carbs
82g
Protein
9g
Fiber
12g
Fats
Fat
4g
Vitamins & Minerals
Calcium
89mg
Iron
5mg
Vitamin A
3mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
8mg
Vitamin B6
< 1mg
Vitamin B9
120mcg
Vitamin B12
0mcg
Vitamin C
160mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
152mg
Manganese
1mg
Phosphorus
255mg
Selenium
2mcg
Zinc
2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment