Pork roast with baby artichokes recipe

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

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.