Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           olive oil
   4                    garlic cloves -- minced
   2      pounds        red potatoes -- see *
   6      medium        carrots -- peeled, halved
                        -- lengthwise and cut
                        -- into 1&1/2-inch
                        -- pieces
   1                    onion -- chopped
  16      ounces        artichokes packed in water -- drained and cut in
                        -- half
     1/2  cup           Kalamata olives -- pitted and halved
     1/4  cup           lemon juice
   1      dash          salt and pepper

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.

Nutritional Information:

Calories -- 177 Calories from Fat -- 74 Total Fat -- 8g Saturated Fat -- 1g Cholesterol -- 0mg Sodium -- 237mg Carbohydrate -- 25g Dietary Fiber -- 4g Sugars -- 4g Protein -- 3g