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Roasted Artichokes And Potatoes

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Washington Post
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nut free vegetarian passover


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4 tablespoons olive oil

3 large cloves garlic, finely chopped

1 teaspoon dried rosemary

1 pound small potatoes, such as baby Yukon Gold, washed and cut into 1-inch wedges

One 12-ounce bag frozen artichoke hearts

1/2 cup panko bread crumbs

1/4 cup grated Parmesan cheese (2 ounces)

Freshly ground black pepper

1/2 to 1 teaspoon sea salt

1 lemon

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