Baby Potatoes and Artichokes with Lemon and Rosemary

A Provençal-inspired ragoût is a satisfying supper on its own—just add a salad. 3 Tbs. olive oil, divided 1 13.75-oz. can water-packed whole artichoke hearts, rinsed, drained, and halved 4 cups quartered baby potatoes ⅓ cup pitted Kalamata olives, quartered 2 cloves garlic, minced (2 tsp.) 1 tsp. chopped fresh rosemary 1 tsp. grated lemon […]



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