Baby Potatoes and Artichokes with Lemon and Rosemary

1. 1

   Heat 1 Tbs.

2. 2

   oil in large nonstick skillet over medium heat.

3. 3

   Cook artichoke hearts cut side down in skillet without stirring, 4 to 5 minutes, or until lightly browned.

4. 4

   Transfer to plate, and set aside.

5. 5

   Heat remaining 2 Tbs.

6. 6

   oil in skillet.

7. 7

   Add potatoes, and season with salt, if desired.

8. 8

   Stir, cover pan, reduce heat to medium-low, and cook 10 minutes, or until potatoes are deeply golden all over.

9. 9

   Uncover pan, and add artichokes, olives, garlic, rosemary, and lemon zest.

10. 10

    Stir 15 to 30 seconds.

11. 11

    Add broth, cover, and gently simmer 5 to 6 minutes, or until potatoes are just tender and liquid reduces to a light gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.