nutritional information

Per 1-cup serving:

  • 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
Gluten-Free

Artichoke-Potato Medley

Artichoke-Potato Medley

Serves 6

30 minutes or fewer

For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress.
  • 1 lb. small red potatoes, quartered
  • 2 10-oz. boxes frozen artichoke
  • hearts, thawed
  • 1 ½ Tbs. olive oil
  • ½ cup pitted kalamata olives, chopped
  • 3 cloves garlic, minced (4 tsp.)
  • 3 Tbs. chopped parsley
  • 2 Tbs. lemon juice
  • 2 tsp. grated lemon zest
  • ¾ tsp. sweet or smoked paprika
  • 3 hard-boiled eggs, chopped, optional

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.

September 2009

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comments

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

Anonymous - 2010-10-07 00:50:28