Looking for a side dish that’s anything but boring? You’ve found it! This vibrant Potato and Artichoke Medley is a celebration of Mediterranean flavors, ready in just 30 minutes. We’re talking tender potatoes and earthy artichoke hearts, all tossed in a zesty lemon-garlic dressing with briny Kalamata olives and fresh parsley. It’s simple, packed with nutrients and fiber, and incredibly versatile. For a pop of color and texture, try using a mix of red, purple, and gold potatoes, and serve this delightful skillet over a bed of peppery arugula for a truly show-stopping dish.
Ingredients
• 1 lb small red potatoes, quartered
• 2 10-oz boxes frozen artichoke hearts
• 1 ½ tablespoons olive oil
• ½ cup pitted Kalamata olives, chopped
• 3 cloves garlic, minced
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• 2 teaspoons grated lemon zest
• ¾ teaspoon sweet or smoked paprika
• Salt and freshly ground black pepper, to taste
• 3 hard-boiled eggs, chopped, for optional garnish
Instructions
1. Place the quartered potatoes in a large pot and cover with salted water. Bring to a boil, then reduce the heat to a simmer and cook for about 5 minutes, or until just fork-tender. Drain well.
2. Return the empty pot to the stove over high heat. Add the drained potatoes, frozen artichoke hearts, and olive oil. Cook for 5 minutes, stirring occasionally, until the vegetables begin to brown and caramelize.
3. Reduce the heat to medium. Stir in the chopped olives, minced garlic, parsley, lemon juice, lemon zest, and paprika. Season with salt and pepper to your liking.
4. Continue to cook for another 5 minutes, stirring gently, until everything is fragrant and heated through.
5. Serve warm, garnished with chopped hard-boiled eggs, if using.
Nutritional Information
• (Per serving, based on 6 servings)
• 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
Pro Tips
• Don’t overcrowd the pan. To get a beautiful golden-brown sear on the potatoes and artichokes, make sure they have enough space in the pan. Work in batches if necessary.
• Boost the protein by adding a can of rinsed and drained chickpeas or cannellini beans during the last 5 minutes of cooking.
• For a peppery bite and a beautiful presentation, serve the warm medley over a bed of fresh arugula or watercress. The heat will slightly wilt the greens.
• Add a sprinkle of crumbled feta cheese or vegan feta just before serving for a creamy, tangy finish.
FAQ
Q: How can I add more protein to this potato and artichoke medley
A: To make this a more protein-rich vegetarian meal, stir in a can of rinsed and drained chickpeas or cannellini beans during the last 5 minutes of cooking. Serving with the optional hard-boiled eggs also significantly boosts the protein content.
Q: Is this potato and artichoke recipe vegan
A: The main recipe is naturally vegan. To keep the entire dish vegan, simply omit the optional hard-boiled egg garnish. For a creamy, tangy finish, use a high-quality vegan feta cheese instead of dairy feta.
Q: Can I make this vegetarian side dish ahead of time
A: Yes, this medley is great for meal prep. You can store it in an airtight container in the refrigerator for up to 4 days. It can be enjoyed cold, like a potato salad, or gently reheated in a skillet or microwave.
Q: What can I use instead of frozen artichoke hearts
A: If you don’t have frozen artichoke hearts, you can use two 14-ounce cans of artichoke hearts packed in water or brine. Be sure to drain them well and pat them dry before adding them to the skillet to ensure they brown properly.
