Marinated Artichoke Potato Salad

The marinated artichoke featured in this recipes is neither a fruit or vegetable. It’s a thistle, a member of the sunflower family, and the artichoke itself is a flower bud or immature flower head. Artichokes are good sources of potassium.


2 pounds small red potatoes, quartered
2 cups green beans, cut into 1/2- inch pieces (about 1/2 pound)
1 6-ounce bottle marinated arti-choke hearts
2 tablespoons chopped, pitted Kalamata olives
2 tablespoons white wine vinegar
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil and cook 20 minutes or until very tender. Add beans and cook 2 minutes or until beans are crisp-tender. Drain potato and bean mixture.

Drain artichokes in a colander over a bowl, reserving 2 tablespoons of marinade.

Chop artichokes. Add artichokes and olives to potato-bean mixture.

Combine reserved 2 tablespoons of artichoke marinade with vinegar, parsley, salt, and pepper. Drizzle dressing over salad, tossing to coat. Cover and chill.

Serves 8. Approximate per serving: 126 calories; 3.8 grams of fat.


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