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Stovetop Artichoke Potatoes

April 15, 2010

This is another recipe inspired by Cooking Light that I adapted for Easter.  They roast this in the oven at 425 for 15-20 minutes, which would be really tasty too.  Try it both ways, if you’d like!

You will need…

  • 2 cans (~15 oz each) artichoke hearts in water (you could also use the oil packed ones, which would take on that flavor)
  • 1 1/2 lemons, juiced and zested
  • 2 T olive oil
  • 1 lb potatoes, sliced in about 1/2-inch thick slices if large or halved if baby
  • 1 T margarine
  • 3 T fresh parsley, chopped
  • Salt and pepper to taste

Then you…

  1. Place the cut potatoes in a bowl of water to remove some of the starchiness while you prepare the rest of the dish.
  2. Drain the artichoke hearts and cut in half, placing in a medium-sized bowl.
  3. Toss with the lemon juice and season with salt and pepper.
  4. In a large skillet over medium heat, warm 2 T olive oil.  Add the potatoes and season with a little salt and pepper.
  5. Cover and cook until just starting to become tender about 15 minutes.  Stir occasionally.
  6. Add the artichokes with the lemon juice.  Cook, uncovered, until starting to brown.
  7. Remove from heat.
  8. Toss with the lemon zest, parsley and margarine.  Season with more salt and pepper if needed!

Note:  This is another recipe that is just as delicious at room temperature as it is warm!

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One comment

  1. Your potato slices look more like 1/4 inch thick or maybe 1/2 inch thick at most, rather than 1 inch like the ingredient list says.



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