Creamy Baked Artichoke Hearts and Potatoes
This creamy baked artichoke hearts and potatoes recipe combines tender roasted potatoes with briny artichoke hearts, a touch of heavy cream, and Pecorino. It's an easy, comforting side dish, and everything cooks in one sheet pan. Whether you're using canned or frozen artichoke hearts, this recipe delivers consistent results and pairs well with everything from roasted chicken to grilled fish.
Ingredients
- 1.5 pounds baby yellow potatoes skin on, sliced in half (Note 1)
- 3 tablespoons extra virgin olive oil divided (2 tablespoons + 1 tablespoon)
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- Ground black pepper
- 1 14-ounce can artichoke hearts drained, rinsed, and patted dry (Note 2)
- ½ cup heavy cream
- ⅓ cup grated Pecorino Romano cheese
- Handful Italian flat-leaf parsley minced
Instructions
- Preheat the oven to 375F.
- Toss the potatoes on a large sheet pan with 2 tablespoons of olive oil, along with the salt, garlic powder, and pepper. Spread the potatoes evenly in the pan.
- Cook the potatoes for 15 minutes, flip them, then cook for another 15 minutes. If the potatoes look dry, add another ½ to 1 tablespoon of olive oil.
- Add the artichoke hearts to the pan and cook for 10-20 minutes until the potatoes are tender and golden. Coat the potatoes and artichoke hearts with the heavy cream, stir, and cook for another 10 minutes.
- Remove the pan from the oven. Toss the potatoes with the Pecorino Romano cheese. Taste and add more salt, if necessary. Garnish with fresh parsley. Enjoy!
Notes
Note 1: Cut the potatoes as evenly as possible. If some are larger, you may want to cut them into thirds or quarters.
Note 2: Place the artichoke hearts on a paper towel to absorb excess water. Also, break them up a little, if you'd like.
General Notes:
- I err on the side of less salt to start because the artichokes and Pecorino are salty. Be sure to taste and adjust for seasoning.
- Be sure to add the Pecorino only after removing the artichoke hearts and potatoes from the oven, instead of with the cream, so it stays more pungent.
Nutrition
Serving: 1serving | Calories: 358kcal | Carbohydrates: 31g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 42mg | Sodium: 410mg | Potassium: 754mg | Fiber: 4g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 34mg | Calcium: 129mg | Iron: 1mg
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