Delicious Vegetarian Side Dish: Artichoke Medley

Olives are one of those foods I thought I didn’t like. I tried them when I was kid and my unsophisticated pallet said no way. I went years without consuming any kind of olive. But with recipes like this I have seen the light.

I could tell a similar story about fennel, capers, plantains, tempeh and blue cheese. I am a much more adventurous eater than I once was. If you wrote olives off a long time ago, might I suggest giving it a go with this recipe? It’s delicious. There’s artichoke hearts, lemon juice and zest, sweet smoked paprika and salty Kalamata olives. It’s really a winning flavor combination.

I like having a couple of recipes that call for lemon on hand. I always seem to have one lemon that hangs around my kitchen for a little too long, getting a wee bit wrinkly. There aren’t a ton of things to do with ONE lemon. But you can make this tasty side dish.


Artichoke Potato Medley

From the September 2009 Issue of Vegetarian Times Magazine

serves 6 (easily halved)

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

Directions

1. Bring potatoes to a boil in 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.