Roasted Potatoes and Artichokes with Black Olives

Name: Roasted Potatoes and Artichokes with Black Olives
Cuisine: Italian
Ingredients: 6 sprigs fresh thyme; 4 cloves fresh garlic, peeled, left whole; ⅓ cup oil-cured black olives, pitted; Cracked black pepper (optional); 6-8 new or red skin potatoes; 10-12 frozen artichoke hearts, thawed; Extra virgin olive oil; Sea salt; 6-8 new or red skin potatoes

Preparation info

Makes
3-4
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

I confess that this recipe contains three of my favorite foods: potatoes, artichokes and black olives. Together, they form a trifecta of flavor with a hefty dose of antioxidants to keep us feeling strong and youthful.

Ingredients

6-8 new or red skin potatoes
10-12 frozen artichoke hearts, thawed
Extra virgin olive oil

Europe
Italy
Side dish
Vegan
Gluten-free

Method

Preheat oven to 375°F.

Slice the potatoes in quarters. Transfer the potato wedges to a mixing bowl. Stir in artichoke hearts and drizzle generously with olive oil and sprinkle lightly with salt. Arrange in a baking dish large enough for a tight fit for the vegetables, but avoid