From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Heat the olive oil and garlic in a large heavy saucepan over low heat. Add the potatoes, onions and carrots and mix well. Cook for 30 minutes or until the vegetables are tender, stirring occasionally. Stir in the artichokes. Cook for 2 to 3 minutes longer or until the artichokes are tender. Remove from the heat.
Add the olives, lemon juice and dill weed to the potato mixture and mix gently. Season with salt and pepper. Serve at room temperature.
SERVES: 8 - 10
- 1/2 cup olive oil
- 4 garlic cloves, minced
- 2 pounds red potatoes, peeled and cut into 1-1/2-inch pieces
- 1 (16-ounce) package frozen pearl onions, thawed and drained
- 6 carrots, cut into halves lengthwise and cut into 1-1/2-inch pieces
- 4 (8-ounce) cans artichoke bottoms, drained and cut into halves
- 1 cup kalamata olives, cut into halves, rinsed, dried
- 1/4 cup fresh lemon juice
- 2 teaspoons dill weed
- Salt and freshly ground pepper to taste
TO PREPARE:
Heat the olive oil and garlic in a large heavy saucepan over low heat. Add the potatoes, onions and carrots and mix well. Cook for 30 minutes or until the vegetables are tender, stirring occasionally. Stir in the artichokes. Cook for 2 to 3 minutes longer or until the artichokes are tender. Remove from the heat.
Add the olives, lemon juice and dill weed to the potato mixture and mix gently. Season with salt and pepper. Serve at room temperature.
SERVES: 8 - 10
