Roasted Artichoke Bottoms with Potatoes
Roasted Artichoke Bottoms with Potatoes is a flavorful side dish using frozen artichoke bottoms from Trader Joe’s, along with sliced potatoes, olive oil, fresh lemon juice, and dried herbs. And, for some crunch, we topped it with a sprinkle of panko bread crumbs. This side dish turns out moist, tender, and incredibly delicious every time!
Frozen Artichoke Bottoms and Potatoes
We LOVE roasting vegetables in the oven, especially during the cold months. It’s the perfect excuse to use the oven, right?! And roasting frozen artichoke bottoms with potatoes turned out to be an excellent idea!
Not only was it easy to pull this side dish off, but my family loved the flavors of these two together.
Recently, I made a trip to Trader Joe’s and picked up a few packages of their frozen artichoke bottoms. These come already cleaned and pre-cooked, which makes them incredibly convenient.
We love artichokes and have previously made our stuffed artichoke bottoms (Trader Joe’s) for everyone to enjoy. But this time I wanted something different- a side dish with golden potatoes that would pair nicely with our dinner main dishes, like our parmesan crusted chicken cutlets, and
About these Frozen Artichoke Bottoms
Since the artichoke bottoms are pre-cooked, they definitely need a generous amount of seasoning to bring out their flavor. A good drizzle of olive oil, a squeeze of lemon, and a sprinkle of dried herbs and seasonings make all the difference.
If you’re looking for more frozen artichoke recipes, be sure to take a look at easy recipes for frozen artichoke hearts, where you will get 12 recipes for you to try and enjoy.
Recipe Tips for Roasted Artichoke Bottoms with Potatoes…
- Keep in mind, these artichoke bottoms have no flavor! And, they need a lot of seasonings to give them flavor.
- Also, you can omit the panko bread crumbs, or if you prefer, you can use gluten-free seasoned bread crumbs instead. If you decide to leave them out, that’s fine too.
- Plus, want the potatoes more golden and crispier? Then turn your oven to “broil” and allow the veggies to broil for at least 2 minutes before serving.
Ingredients You Will Need:
- 1 (14-ounce ) bag of frozen artichoke bottoms (Trader Joe’s) – thawed and sliced into thirds
- 3 large white potatoes – peeled, and sliced into quarters
- 5 Tbsp. (60g) extra virgin olive oil – divided
- 1/2 tsp. salt, and extra as needed to taste
- 1/2 tsp. garlic powder
- 3 Tbsp. panko bread crumbs
- Zest of one lemon, plus juice of 1 lemon
- 1/2 tsp. dried oregano
- 1/4 tsp. dried rosemary
- 2 Tbsp. cold butter – chopped
- Freshly chopped parsley – about 3 Tbsp.
- Fresh cracked black pepper to taste
How to Prepare these Potatoes to Roast Evenly?
To prepare the potatoes, always peel the skins and discard them. Then slice the potato down horizontally, and then slice crosswise. Plus, to ensure everything roasts evenly, I decided it’s best to parboil the sliced potatoes for a few minutes before baking. The result? It worked perfectly.
***This extra step helps the potatoes become tender on the inside and slightly crispy on the outside while the artichokes are getting thawed and baked thoroughly at the same time.
How to Make Roasted Artichoke Bottoms with Potatoes?
This is a very straightforward recipe, and the only thing you will need to do is prepare the veggies, season them, and roast them until moist and tender. Plus, our recipe card is located at the bottom. But first, let’s go through our steps so you’ll see what’s involved before you start.
- First, cover your baking sheet pan with parchment paper. Then preheat the oven to 375 F degrees (180C).
- Next, remove the frozen artichoke bottoms from the freezer. Rinse and drain them in a colander. Then, on a cutting board, slice them into thirds or fourths. Set them aside to thaw while you prepare and prep the potatoes.
3. Next, peel and slice the potatoes. Bring a medium-pot filled with water and place it on the stove top over high heat, and to a full boil. Gently add the sliced potatoes. Bring the water back to a full boil, and boil the potatoes for 5 minutes. Then drain.
4. Toss them into a large mixing bowl. Add the sliced artichoke bottoms, seasonings, fresh chopped parsley, 3 tablespoons of extra-virgin olive oil, dried herbs, and lemon zest. Gently toss to combine.
5. Spread the mixture onto your prepared sheet pan. Scatter 3 tablespoons of panko bread crumbs over them. Drizzle with extra virgin olive oil over them. Then, scatter on top with chopped pieces of butter.
6. Roast in the Oven (on the middle rack) for 30 to 40 minutes, until fork-tender. Remove from the oven, then taste, and adjust for salt, as needed.
7. Transfer to a serving bowl or platter. Squeeze one whole lemon over the entire veggies platter and serve. Serves 6
FAQ’s
- Can we make this side dish ahead? Yes, you can prepare these artichoke bottoms and potatoes ahead of time. Remember to wrap the bowl of mixture, then refrigerate until you are ready to transfer to a sheet pan and roast. Then follow the roasting instructions in our recipe card at the bottom of this page.
- Can we freeze leftovers? Allow them to cool, then transfer them to an airtight container and freeze. They will freeze well for up to 1 month.
A Delicious Side Dish
Roasted Artichoke Bottoms with Potatoes are delicious and easy to make. You can prep ahead of time, then roast them while you roast chicken rollatini with prosciutto and maybe a green salad or Italian tomato salad to round out the meal. Your family will enjoy this side dish as much as my family does. Try this recipe, and let us know!
And enjoy!
If you try our roasted artichoke bottoms with potatoes recipe, let us know and leave a comment with a star rating! Have fun, snap a photo, and hashtag it on Instagram @2sistersrecipes, and Pinterest. We’d love to see what you cook!
More Recipes for Veggies
- Roasted Potatoes and Sweet Red Peppers
- Oven-Roasted Sweet Potatoes Butternut Squash with Carrots
- Roasted Lemon-Garlic Potatoes
- Roasted Potato Marinara
- Stuffed Artichoke Bottoms (Trader Joe’s)
Roasted Artichoke Bottoms with Potatoes
Roasted Artichoke Bottoms with Potatoes is a simple, flavorful side dish made easy! We made it using Trader Joe's frozen artichoke bottoms, three white potatoes, olive oil, fresh lemon juice, and dried herbs.
Ingredients
- 1 (14-ounce ) bag of frozen artichoke bottoms (Trader Joe's) - thawed and sliced into thirds
- 3 large white potatoes - peeled, and sliced into quarters
- 5 Tbsp. (60g) extra virgin olive oil - divided
- 1/2 tsp. salt, and extra as needed to taste
- 1/2 tsp. garlic powder
- 3 Tbsp. panko bread crumbs
- zest of one lemon
- juice of 1 lemon
- 1/2 tsp. dried oregano
- 1/4 tsp. dried rosemary
- 2 Tbsp. cold butter - chopped
- Fresh chopped parsley - about 3 Tbsp.
- Fresh cracked black pepper to taste
- lemon wedges, for serving
Instructions
1. First, cover your baking sheet pan with parchment paper. Then preheat the oven to 375 F degrees (180C).
2. Next, remove the frozen artichoke bottoms from the freezer. Rinse and drain them in a colander. Then, on a cutting board, slice them into thirds or fourths. Set them aside to thaw while you prepare and prep the potatoes.
3. Next, peel and slice the potatoes. Bring a medium-pot filled with water and place it on the stove top over high heat, and to a full boil. Gently add the sliced potatoes. Bring the water back to a full boil, and boil the potatoes for 5 minutes. Then drain.
4. Toss them into a large mixing bowl. Add the sliced artichoke bottoms, seasonings, fresh chopped parsley, 3 tablespoons of extra-virgin olive oil, dried herbs, and lemon zest. Gently toss to combine.
5. Spread the mixture onto your prepared sheet pan. Scatter 3 tablespoons of panko bread crumbs over them. Drizzle with extra virgin olive oil over them. Then, scatter on top with chopped pieces of butter.
6. Roast in the Oven (on the middle rack) for 30 to 40 minutes, until fork-tender. Remove from the oven, then taste, and adjust for salt as needed.
7. Transfer to a serving bowl or platter. Squeeze one whole lemon over the entire veggies platter and serve.
Notes
- If you want the veggies to be crispier? Then broil them in the oven ( on the top rack) for 2 minutes.
- Can we make this side dish ahead? Yes, you can prepare these artichoke bottoms and potatoes ahead of time. Remember to wrap the bowl of mixture, then refrigerate until you are ready to transfer to a sheet pan and roast. Then follow the roasting instructions in our recipe card at the bottom of this page.
- Can we freeze leftovers? Allow them to cool, then transfer them to an airtight container and freeze. They will freeze well for up to 1 month.
Nutrition Information:
Yield: 6 servings Serving Size: 1 servingAmount Per Serving: Calories: 397Total Fat: 11.2gCarbohydrates: 23.4gFiber: 7.6gSugar: 2.4gProtein: 7g
Happy & Healthy Cooking and Baking! 🙂
xo anna and liz
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