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Artichoke-Potato Medley

Vegetarian Times Issue: September 1, 2009   p.

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

Directions

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.

Member Rating: 1111

ingredient list

Serves 6

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

Nutritional Information

Per 1-cup serving:

Calories 171
Protein 4g
Total Fat 7g
Saturated Fat 1g
Carbs 24g
Cholesterol 0mg
Sodium 231mg
Fiber 7g
Sugar 1g
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Comments

By Anonymous on Oct 07, 2010:
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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