Roasted potatoes, spinach, and artichokes

Ingredients:

  • 2 pounds potatoes (red, idaho, yellow, or other)
  • 1/4 c olive oil
  • 1 tsp fresh lemon thyme (or more to taste)
  • 1 tbsp fresh rosemary
  • 1 can artichokes (14 oz), drained
  • 1/2 c basil leaves, chopped
  • 1 c spinach leaves, chopped
  • 6 cloves garlic, chopped
  • 2 tbsp grated lemon peel
  • 2 tbsp pine nuts

Directions:

  • Put 2 tbsp olive oil into  baking pan.
  • Cut potatoes into 1/2 inch pieces, add to pan.
  • Add rosemary, lemon thyme,  3 cloves garlic, salt and pepper.
  • Stir together and coat.
  • Bake at 400 degrees fahrenheit for 30 minutes.
  • Place 2 tbsp olive oil in oven-proof pan.
  • Drain artichokes and add.  You may leave them whole, or cut them in halves.
  • Add 3 cloves garlic.
  • Saute for 5 minutes
  • Add chopped basil and spinach and saute for another 5 minutes
  • Add grated lemon peel.
  • Add artichoke mixture to potatoes and gently stir together.
  • Top with pine nuts
  • Bake at 300 degrees for another 10 minutes.

Voila, you have a masterpiece!

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