This recipe originally appeared in DREENABURTON.COM

I love artichokes and I love chickpeas. I also really love Mediterranean seasonings and briny olives with a touch of sweetness thrown in. So, when I make this dish, it’s like a little bit of bliss in a dish!  (This got a two thumbs up from Dr. Ray….so YAY it is now in rotation)

Ingredients

2½ – 3 cups red or Yukon gold potatoes about ¾ – 1 lb  cut in small cubes

1 tsp olive oil to wipe around baking dish, optional

3 – 3 ½ cups chickpeas / 2 cans, rinsed and drained (I have subbed cannellini beans for these)

3 cups frozen artichokes- thaw beforehand or use from frozen (I used canned as Meijer did not have any frozen artichokes …)

4 medium-large cloves garlic minced or grated

3 tbsp water

1/2 cup red bell pepper chopped

1/3 – 1/2 cup pitted kalamata olives sliced in half

1 cup chopped tomatoes

3-4 tbsp golden raisins

1 tsp dried oregano

1 tsp dried basil

½ tsp dried rosemary

½ tsp sea salt

Freshly ground black pepper to taste

1½ tbsp balsamic vinegar

¼ cup chopped fresh flat-leaf parsley

Directions

Preheat the oven to 400°F. Use 1 teaspoon of the olive oil to oil a large casserole dish (about 8 by 12 inches). If you omit the oil, some of the ingredients may get a little sticky in the pan, but no biggie! Place the potatoes in a saucepan, cover with water, and bring to a boil. Lower the heat to medium-low and boil for 10 to 15 minutes, or until fork tender. When potatoes are ready, drain well and add to the prepared dish along with the other ingredients, except the vinegar and the fresh parsley. Toss the mixture well, cover the dish with foil, and bake for 40 minutes (stirring about halfway through the baking process), until the potatoes are fully tender and the other vegetables have heated through and somewhat softened. Add the vinegar, toss again, and bake for another 10 to 15 minutes uncovered. Remove from the oven, sprinkle with the fresh parsley, and season to taste with salt and pepper as desired. Serve on its own, with bread, or over quinoa, brown rice, or pasta, topped with a quick avocado sauce or mash.