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 […]

https://finecookingblog.wordpress.com/2016/05/12/baby-potatoes-and-artichokes-with-lemon-and-rosemary/

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I'm funny, down to earth kinda gal.....l love my friends and family.....they are the ones that keep me grounded, l also thank God for giving me the gift of uplifting people....

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