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Artichoke-Potato Medley

For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress.

Ingredients: 

Ingredients: 

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1 lb. small red potatoes, quartered
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2 10-oz. boxes frozen artichoke
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1 ½ Tbs. olive oil
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½ cup pitted kalamata olives, chopped
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3 cloves garlic, minced (4 tsp.)
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3 Tbs. chopped parsley
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2 Tbs. lemon juice
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2 tsp. grated lemon zest
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¾ tsp. sweet or smoked paprika
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3 hard-boiled eggs, chopped, optional

Instructions: 

1. Bring potatoes to a boil in large pot of salted water. Reduce heat to medium-low, and simmer 5 minutes, or until potatoes are just tender. Drain.

2. Return potatoes to saucepan; heat over high heat with artichokes and oil. Cook 5 minutes, or until vegetables start to brown, stirring occasionally. Add olives, garlic, parsley, lemon juice, lemon zest, and paprika. Season with salt and pepper, if desired. Cook 5 minutes more, or until fragrant and heated through. Serve garnished with chopped eggs, if using.

Nutrition Information: 

Calories: 
171
Protein: 
4 g
Total Fat: 
7 g
Saturated Fat: 
1 g
Carbohydrates: 
24 g
Cholesterol: 
0 mg
Sodium: 
231 mg
Fiber: 
7 g
Sugar: 
1 g
Yield: 
Serves 6

Comments on this Recipe

This was really good, I left out the eggs and subbed 2 Tbsp of toasted pine nuts. Really yummy with a glass of cabernet. :)

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