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
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. 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.
Review: Thank goodness for TJ Maxx. I tend to find my exotic ingredients there - smoked paprika, walnut oil, truffle oil, etc. The smoked paprika has a sweet smell and reminded me of chipotle chile powder, without the heat. This dish was just awesome. It didn't make much food, and we polished it off pretty quick. Mike said it tasted like capers were in it, though there wasn't. I just thought it was amazing and wanted to make it again. Oh, and I used baby red potatoes, just because they're cute. And I left out the lemon juice, which is a pact Mike and I made, because we complain each time we use "ew, it tastes too lemony." :)
* Made this again 10/5/2010. Mike decided he definitely didn't like this dish and doesn't ever want it again. I doubled the recipe in order to have leftovers. This was absolutely disgusting, reheated the next day.
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