Instructions: Unroll roast, and trim fat.

Combine 1 teaspoon rosemary, 1 teaspoon thyme, and 1/4 teaspoon salt; rub inside surface of roast with rosemary mixture.

Reroll roast; secure at 1-inch intervals with heavy string. Combine 1 teaspoon rosemary, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; sprinkle over roast.

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add roast, and brown on all sides; remove pan from heat. Arrange potatoes and next 4 ingredients around roast.

Pour broth, lemon juice, and oil over vegetables, and sprinkle with remaining rosemary, thyme, salt, and pepper.

Cover and bake at 425 deg for 20 minutes; reduce heat to 325 deg, and bake 1 hour or until meat thermometer registers 160 deg. Place roast on a platter. Drain vegetables, reserving 1-3/4 cups cooking liquid. Reserve 8 potato halves, and arrange remaining vegetables around roast.

Combine reserved cooking liquid and 8 potato halves in container of an electric blender; cover and process until smooth.

Yield: 8 servings

(serving size: 3 ounces pork, 2 potato halves, 1 shallot, 1 tomato, 4 artichokes, and 1/3 cup gravy).

Serving Ideas : Serve gravy with pork and vegetables.

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