Preheat the oven to 400 degrees F.
Dice the potatoes into small squares about 1 inch square and transfer to a large bowl.
Slice the shallot in half and then slice each half thinly, add to the potatoes.
Add the olive oil, fresh herbs and salt and black pepper to the bowl.
Toss well making sure to coat the potatoes well with the rest of the ingredients.
Transfer the potatoes to a large non-stick baking tray and lay out flat.
Roast in the oven for 30 minutes and then shuffle them around.
Place the drained artichoke quarters on top of the potatoes.
Roast in the oven for a further 12-14 minutes.
Place everything on a large platter and garnish with more fresh herbs.