Fried Potatoes and Artichokes

Appetizers

INGREDIENTS

5 pounds Idaho potatoes, peeled and cubed
12 artichokes, peeled to heart and quartered
1 large red onion, chopped (not fine)
1 red pepper, cubed
1 yellow pepper, cubed
1 orange pepper, cubed
Olive oil for frying
Salt and pepper to taste
Fresh rosemary
Fresh thyme springs

DIRECTIONS

1. Fry potatoes in olive oil until lightly golden. Drain.

2. Place potatoes in large greased roasting pan.

3. Fry artichokes until crisp and golden. Remove from oil and toss with potatoes.

4. Heat about 2 tablespoons olive oil in skillet, sauté red onion until translucent. Place onions with potatoes and artichokes.

5. Return skillet to fire, add dash of olive oil. When hot, sauté peppers until slightly browned, remove from skillet and place in roasting pan with above ingredients.

6. Season well with salt, pepper, fresh rosemary, and thyme springs.

7. Bake in 350° oven for 20 minutes.

Optional
Add grilled cubes of eggplant.