Adding artichokes to potatoes helps boost this medley’s fiber and nutrient content. For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress.
YIELD: SERVES 6
1 lb. small red potatoes, quartered
2 10-oz. boxes frozen artichoke hearts
1½ Tbs. olive oil
½ cup pitted Kalamata olives, chopped
3 cloves garlic, minced (4 tsp.)
3 Tbs. chopped parsley
2 Tbs. lemon juice
2 tsp. grated lemon zest
¾ tsp. sweet or smoked paprika
3 hard-boiled eggs, chopped, optional
- 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.
- 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.
GLUTEN-FREE
30 MINUTES OR LESS
NUTRITION INFORMATION
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
