Lemon-infused roasted potatoes with artichokes.

lemons 3
large globe artichokes (untrimmed) 6
Cyprus potatoes 1.5kg
olive oil 150ml
sea salt
freshly ground black pepper
garlic cloves 6
  1. Have one of the lemons and squeeze all the juice out, then pop both halves into a large bowl of water. You’ll need this to prepare the artichokes. Using a serrated knife, trim off the tough outer leaves, leaving the tender inner leaves. Peel or cut away the tough outer layer of the stalk, and finally, halve the artichokes and use a teaspoon to scoop out the fibrous choke (the hairy bit in the middle). Rub the artichokes with the cut lemon halves to stop them browning, then place them in the water.
  2. Preheat the oven to 200°C/gas mark 6. Peel the potatoes and cut into medium chunks. Parboil for 5 minutes, then drain and leave in a colander to steam dry.
  3. Drain the artichokes and place them and the potatoes in a roasting tray. Crush the remaining 2 lemons, crush the garlic cloves with the side of your knife, then drizzle with the olive oil and season well. Squeeze the lemon juice over the artichokes and potatoes and add these, too; then toss everything together.
  4. Spread into one layer, then roast for an hour.
  5. Turn the vegetables over, then return to the oven for a further 20 minutes, or until golden and crisp all over.