Artichoke-Potato Medley

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.

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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