Pork roast with baby artichokes recipe

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Three types of artichokes appear in spring: large globe artichokes, small artichokes, and baby artichokes. It is difficult to tell the difference between the latter two. Baby artichokes have no fuzzy “choke” inside, which makes them a breeze to prepare. Small artichokes could have a choke. If so, dig it out with a spoon after you cut it in half.

  • Yield: 8 to 10 Servings
  • Preparation Time: 20 Minutes

Ingredients

  • ¼ cup snipped fresh rosemary
  • ¼ cup olive oil
  • 6 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1½ pounds tiny new potatoes, halved
  • 1 (3- to 4-pound) boneless single loin pork roast
  • 6 to 8 baby artichokes
  • 1 tablespoon lemon juice
  • 2 cups baby carrots with tops
How to Make It
  1. Preheat oven to 350°F. In a small bowl combine rosemary, olive oil, garlic, salt, and pepper. In a large bowl toss together the potatoes and half of the olive oil mixture; set aside.
  2. Place the pork roast on a rack in a shallow roasting pan. Spread the remaining olive oil mixture over the roast. Arrange the potato mixture around the roast. Insert an oven-going meat thermometer into center of roast.
  3. Roast, uncovered, for 45 minutes. Meanwhile, wash artichokes; trim stems and remove loose outer leaves. Cut off ½ inch from top of each artichoke. Cut each artichoke into quarters lengthwise. Place the artichoke quarters in a medium bowl; toss with lemon juice. In a covered large saucepan cook artichokes and carrots in lightly salted boiling water for 10 minutes; drain.
  4. Add artichokes and carrots to the roasting pan, stirring to combine with potatoes. Roast for 20 to 40 minutes more or until meat thermometer registers 145°F and vegetables are tender, stirring vegetables occasionally. Remove roasting pan from oven. Cover roast and vegetables with foil; let stand for 15 minutes before slicing roast.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
385 kcal
Calories from Fat:
135 kcal
% Daily Value*
Total Fat
15 g
43%
Trans Fat
0.0 g
Cholesterol
93 mg
31%
Sodium
239 mg
4%
carbohydrates
20 g
15%
Dietary Fiber
4 g
11%
Protein
40 g
80%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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