Ragout of Roasted Yukon Gold Potatoes and Artichokes

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This recipe turned out reasonably well, even with substitutions (fish based stock, baby potatoes, and fresh basil instead of parsley. The baby artichokes were slightly bitter, and I'm not sure if that's an issue with how I trimmed them, the age of the artichoke, or what. Although the stock added flavor, it also seemed to make the dish look less attractive and the potatoes become a little mushier than I would prefer. My husband liked it reasonably well. All in all, it wasn't bad but next time, because of the effort involved in preparing the artichokes, I would probably try another recipe that looked more attractive when dished up.