Artichoke-Potato Medley
For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress.
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For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress.
Ingredients
- 1 lb. small red potatoes, quartered
- 2 10-oz. boxes frozen artichoke
- 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
Preparation
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
- Carbohydrate Content 24 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 7 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 231 mg
- Sugar Content 1 g