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.
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.
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.
Continue to cook for another 5 minutes, stirring gently, until everything is fragrant and heated through.
Serve warm, garnished with chopped hard-boiled eggs, if using.
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.
Add a sprinkle of crumbled feta cheese or vegan feta just before serving for a creamy, tangy finish.
