Categories: Diabetic

Ingredients

• 2 1/2 lbs medium red potatoes, cut into 1 1/2-inch cubes
• 2- 8 oz packages frozen artichoke hearts
• 8 garlic cloves, halved
• 3 tbsp olive oil
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup lemon juice
• 2 tbsp minced fresh parsley
• 1 tsp grated lemon peel

Directions

1. Place the potatoes, artichokes and garlic in a 15×10×1-inch baking pan coated with cooking spray. Combine the oil, salt and pepper; drizzle over veggies and toss to coat.

2. Bake, uncovered, at 425 for 35-40 minutes or until tender, stirring occasionally. Transfer to a large bowl. Add lemon juice, parsley and lemon peel; toss to coat. Serve warm.

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