Robert Sinskey Vineyards

Roasted Yukon Gold Potatoes and Baby Artichokes

I love this side dish. It combines two of my favorite vegetables into one hearty accompaniment. Vegetables may be blanched 1 to 2 days in advance and then refrigerated. Artichokes can be stored in their liquid for up to a week.

Serves 6 to 8

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1½ pounds creamer size Yukon gold potatoes
Kosher salt
1 lemon
20 small artichokes
Extra virgin olive oil
1 tablespoon minced shallots
1 tablespoon thinly sliced garlic
1 tablespoon finely chopped parsley

1. Wash the potatoes well and quarter with a sharp knife. In a large pot, bring 4 quarts of water to a boil. Add 2 tablespoons salt. Add the potatoes, return to a boil, reduce to a slow boil and cook for 10 minutes until just tender. Drain well in a colander. Spread out onto a sheet pan to allow the hot potatoes to dry out.
2. Fill a bowl with 4 cups of water and squeeze in the juice of half the lemon. This is the acidulated water for the turned artichokes. Clean or turn the baby artichokes by peeling off the outer leaves until you reach the leaves that are pale green on the bottom with dark green tips. Slice off the dark green tips and use a paring knife to trim the base of any tough green outer layers. The artichokes should be entirely pale yellow-green in color. Place the cleaned artichokes in the acidulated water.
3. Bring 4 quarts of water to a boil in a large pot. Squeeze the juice of the remaining lemon half into the water. Add 2 tablespoons of salt.
4. Drain the artichokes and add them to the boiling water. Weight with a heatproof plate to keep the artichokes submerged. Bring to a boil and then reduce heat to a vigorous simmer. Cook for 8-10 minutes until just tender.
5. Scoop the artichokes from the water with a slotted spoon and place in a colander to drain. If artichokes are to be used in a day or two, cool 2 quarts of the cooking liquid in a bowl placed over another bowl filled with ice. Stir to cool quickly. Add artichokes and place in a sealed container until ready to use. Drain well before using and cut in half with a sharp knife.
6. Preheat the oven to 425 degrees F.
7. Heat a large sauté pan over medium high heat. Add 3 tablespoons of olive oil to the pan and then the potatoes. Cook until the potatoes start to brown, then toss them to brown on all sides.
8. Add the artichokes to the potatoes. Add another tablespoon of olive oil and continue to sauté until the artichokes start to brown.
9. Add the shallots and garlic, toss. Season to taste with salt and pepper. Place the pan in the oven and roast for 30 minutes until the potatoes and artichokes are golden and crispy. Add the parsley and toss.
10. Serve alongside pan-roasted halibut drizzled with hazelnut vinaigrette or on their own. They may also be served at room temperature tossed with vinaigrette.