Artichoke-Potato Medley

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

  • 1-cup servingServings

Ingredients

  • 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

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

  • Serving Size: Serves 6
  • Calories: 171
  • Carbohydrate Content: 24 g
  • 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