- olive oil
- black pepper
- black olives
- Cut the artichokes hearts and saute in a pan with some olive oil, salt and pepper
- Heat oven to 400ºF. Rub the potatoes with olive oil. Place on a rimmed baking sheet and bake, turning occasionally, until tender and easily pierced with a paring knife, 65 to 75 minutes.
- In a small bowl, combine the artichokes and their oil, olives, and lemon zest.
- Split the potatoes and top with the artichoke mixture.