Vegan; Serves 6; Gluten Free; 30 Minutes
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For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress.
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
1. Bring potatoes to a boil in a 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.
Per 1-cup serving: 171 cal.; 4 grams prot.; 7 g total fat; 1 grams sat. fat; 24 grams carb.; 0 mg. chol.; 231 mg. sod.; 7 grams fiber; 1 grams sugars
Found in Vegetarian Times-June/July 2009