Roasted Fingerling Potatoes and Artichokes with Garlic and Thyme

• 1 pound fingerling potatoes
• 8 cloves garlic
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 artichokes, trimmed (see pages 16 and 17)
• 1/2 bunch thyme
• Kosher salt and freshly ground pepper

1. Preheat the oven to 400F.
2. Halve the potatoes lengthwise.
3. Peel and halve the garlic cloves.
4. Heat the butter and oil together in a large, ovenproof saute pan over medium-high heat.
5. Add the potatoes, cut-side down, in a single layer.
6. Cook until the potatoes are golden, 4 to 5 minutes.
7. Turn the potatoes and add the artichokes, cut-side down.
8. Nestle the garlic and thyme amid the vegetables.
9. Pop into the oven and roast until the artichokes and potatoes are tender, 10 to 12 minutes.
10. Season to taste with salt and pepper and serve.

potatoes, garlic, unsalted butter, extravirgin olive oil, artichokes, thyme, kosher salt

Taken from www.epicurious.com/recipes/food/views/roasted-fingerling-potatoes-and-artichokes-with-garlic-and-thyme-383895 (may not work)