Herb, Veggie, And Potato Skillet #5fix

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 20 ounces simply potatoes diced potatoes with onion
• 2 tablespoons garlic-infused olive oil
• 14 ounces canned artichoke hearts, quartered
• 20 pieces asparagus
• 1 1/2 teaspoons salt

Recipe

• 1 clean the asparagus and cut into 1-3 inch pieces. set aside.
• 2 open can of artichoke hearts and drain. remove any leaves or pieces that feel hard or tough. set aside.
• 3 prepare a bowl of ice water large enough for the asparagus to fit into.
• 4 blanch the asparagus by bringing pot of water to boil, drop the asparagus into the pot for 3 minutes, then use a strainer to quickly get the asparagus out of the water and into into ice water.
• 5 in a skillet add 1 tablespoon of the olive oil and warm over medium to high heat on the stovetop.
• 6 add potatoes and cook until starting to brown.
• 7 turn the stove to low to medium heat and add the rest of the oil.
• 8 remove the asparagus from the water.
• 9 add the asparagus and artichoke hearts to the skillet and cook until warm, approximately 5 minutes.
• 10 sprinkle the salt evenly over the potatoes and vegatables and mix.
• 11 potato and vegatable mix is ready to serve.