Warm Salad of Roasted Artichoke, New Potatoes and Pine Nuts

From my Friends in Santa Monica  Warm Salad of Roasted Artichoke, New Potatoes and Pine Nuts Serves 6 1 lb. baby artichokes  1 lb. fingerling potatoes  ¼ cup pine nuts 1 lemon 6 cloves garlic, peeled 1 small bunch parsley, chopped Sea salt Extra virgin olive oil Parmesan, pecorino or asiago cheese (whole, not grated!) Pre-heat the oven to 375. Cut the potatoes in half lengthwise, and blanch in boiling water for 5 minutes. Shock in cold water for 5 minutes to stop the cooking. Combine the potatoes, artichokes, garlic cloves and pine nuts in a roasting pan. Using a vegetable peeler, remove a few long curls of lemon zest and add to the pan. Give everything a nice lug or 2 of olive oil so all the items are coated. Bake in a 375-degree oven until all the veggies are soft and beginning to brown-about 45 minutes. Take out of the oven and toss in a large handful of chopped parsley, the juice of the lemons and perhaps more salt and olive oil. Turn onto a serving platter, top with shavings of Parmesan, pecorino or asiago cheese (also made with your handy vegetable peeler) and serve.    Wishing you a delicious day, Clémence and Hadley