Serves: 10
Total Calories: 181

1/3 cup olive oil
4 cloves garlic, minced
2 pounds red potatoes, cut into 1 1/2-inch pieces (leave the skin on if you wish)
6 medium carrots, peeled, halved lengthwise, and cut into 1 1/2-inch pieces
1 onion, chopped
16 ounces artichoke hearts packed in water, drained and cut in half
1/2 cup Kalamata olives, pitted and halved
1/4 cup lemon juice
dash salt and pepper

1. In a large skillet, heat the olive oil, add the garlic, and saute for 30 seconds. Add the potatoes, carrots, and onion cook over medium heat for 25 to 30 minutes until vegetables are tender.

2. Add the artichoke hearts and cook for 3 to 5 minutes more. Remove from heat and stir in the olives and lemon juice. Season with salt and pepper. Transfer to a serving bowl and serve warm.

EXCHANGES
1 Starch
1 Vegetable
1 1/2 Fat

NUTRITION FACTS
Calories 177
Calories from Fat 74
Total Fat 8 grams
Saturated Fat 1 gram
Cholesterol 0 milligrams
Sodium 237 milligrams
Total Carbohydrate 25 grams
Dietary Fiber 4 grams
Sugars 4 grams
Protein 3 grams

Nutritional Facts:

Serves: 10
Total Calories: 181
Calories from Fat: 64

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