Potato and Artichoke Bliss



  • 1 ½ pounds red bliss potatoes, quartered
  • 1 large red onion, julienne
  • ⅓ cup extra virgin olive oil
  • 4 canned baby artichokes
  • 1 T chopped garlic
  • ¼ turmeric
  • ¼ paprika
  • ⅛  teaspoon freshly ground black pepper
  • 1 cup heirloom tomatoes, diced
  • 1 lemon, juice and zest
  • ½  cup roughly chopped kalamata olive
  • 1 tablespoon capers
  • 3 T fresh mint, chopped
  • 1 T fresh basil, chopped
  • 1 T parsley, chopped


Preheat the oven to 350 degrees F.

In a large bowl add the potatoes, onions, olive oil, garlic, turmeric, paprika, salt and pepper. Toss to evenly coat the vegetables. Spread evenly and bake for 45 minutes to 1 hour, stirring occasionally. Add the tomatoes and stir well. Cook until the potatoes are tender, 10 to 15 minutes. Remove from the oven and let cool. Add the artichokes, olives, lemon juice and zest, capers, mint, basil, and parsley. Adjust the seasoning, to taste, and add additional lemon, if desired. Serve cold.


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