Total Time: Prep: 30 min. Roast: 20 min.
Makes: 4 servings
- 1 pound small red potatoes
- 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Minced fresh chives, optional
- Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain.
Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.
SOURCE: Taste of Home