Artichoke-Potato Medley

• 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
• 3 hard-boiled eggs, chopped, optional

1. Bring potatoes to a boil in large pot of salted water.
2. Reduce heat to medium-low, and simmer 5 minutes, or until potatoes are just tender.
3. Drain.
4. Return potatoes to saucepan; heat over high heat with artichokes and oil.
5. Cook 5 minutes, or until vegetables start to brown, stirring occasionally.
6. Add olives, garlic, parsley, lemon juice, lemon zest, and paprika.
7. Season with salt and pepper, if desired.
8. Cook 5 minutes more, or until fragrant and heated through.
9. Serve garnished with chopped eggs, if using.

red potatoes, frozen artichoke, hearts, olive oil, olives, garlic, parsley, lemon juice, lemon zest, sweet, eggs

Taken from www.vegetariantimes.com/recipe/artichoke-potato-medley/ (may not work)