Preparation:
*red potatoes, cut into 1 1/2-inch pieces (leave the skin on if you wish)
In a large skillet, heat the olive oil, add the garlic, and saut‚ for 30 seconds. Add the potatoes, carrots, and onion; cook over medium heat for 25 to 30 minutes until vegetables are tender.
Add the artichoke hearts and cook for 3 to 5 minutes more. Remove from heat and stir in the olives and lemon juice. Season with salt and pepper. Transfer to a serving bowl and serve warm. |