ROASTED FINGERLING POTATOES AND ARTICHOKES WITH GARLIC AND THYME

Roasted Fingerling Potatoes and Artichokes with Garlic and Thyme image

Yield serves 4

Number Of Ingredients 7

1 pound fingerling potatoes
8 cloves garlic
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 artichokes, trimmed (see pages 16 and 17)
1/2 bunch thyme
Kosher salt and freshly ground pepper

Steps:

Preheat the oven to 400°F.
Halve the potatoes lengthwise. Peel and halve the garlic cloves.
Heat the butter and oil together in a large, ovenproof sauté pan over medium-high heat. Add the potatoes, cut-side down, in a single layer. Cook until the potatoes are golden, 4 to 5 minutes.
Turn the potatoes and add the artichokes, cut-side down. Nestle the garlic and thyme amid the vegetables. Pop into the oven and roast until the artichokes and potatoes are tender, 10 to 12 minutes. Season to taste with salt and pepper and serve.