Roasted Potatoes and Artichokes with Black Olives

Name: Roasted Potatoes and Artichokes with Black Olives
Yield: 3–4 Servings
Cuisine: Italian
Ingredients: ⅓ cup oil-cured black olives, pitted; 4 cloves fresh garlic, peeled, left whole; Cracked black pepper (optional); Extra virgin olive oil; 10–12 frozen artichoke hearts, thawed; 6 sprigs fresh thyme; Sea salt; 6–8 new or red skin potatoes; 6–8 new or red skin potatoes

Preparation info

3–4
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

I confess that this recipe contains three of my favorite foods-potatoes, artichokes and black olives. Together, they form a trifecta of flavor and 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
Mediterranean
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 avoidi