Roasted Artichokes with Olive Oil and Lemon

Roasted Artichokes with Olive Oil | Food & Nutrition Magazine | Volume 9, Issue 3
Photography by Kate Cauffiel | Food styling by Christina Zerkis | Prop styling by Alex Wasilewski

Classic flavors of the Turkish dish Zeytinyağlı enginar come together quickly with canned artichokes, frozen peas and quick roasting rather than boiling on the stovetop.

SERVING SIZE: 3 to 4 artichokes plus ½ cup vegetables (157 grams)
PREP TIME: 15 minutes
COOKING TIME: 20 minutes


  • 2 14-ounce cans artichokes in water, drained and rinsed
  • 1 cup gold potatoes, diced ¼-inch thick
  • 1 cup carrots, diced ¼-inch thick
  • ½ cup yellow onion, diced ¼-inch thick
  • 2 tablespoons (25 milliliters) canola oil
  • 1 tablespoon lemon zest
  • 2 tablespoons (25 milliliters) lemon juice
  • 2 tablespoons (25 milliliters) extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh chopped dill
  • 1 cup frozen peas, thawed


  1. Preheat oven to 425°F (218°C).
  2. Line baking sheet with parchment paper. Add artichokes, potatoes, carrots and onions to baking sheet and drizzle with canola oil.
  3. Toss to coat and spread in an even layer.
  4. Roast in oven 20 minutes or until potatoes are soft.
  5. In a large bowl, whisk together lemon zest, lemon juice, olive oil, mustard, salt, pepper and dill.
  6. Add roasted vegetables and thawed peas and toss to coat.
  7. Serve warm or chilled.

NUTRITION PER SERVING: 167 calories, 9g total fat, 1g saturated fat, 0mg cholesterol, 202mg sodium, 20g carbohydrate, 7g fiber, 4g sugar, 5g protein, N/A potassium, N/A phosphorus

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Sarah Pflugradt
Sarah Pflugradt, MS, RDN, is a freelance writer, blogger at Sarah Pflugradt Nutrition . Connect with her on Facebook, Instagram, Pinterest and Twitter.