Total time 70 min
- Black olives
- Olive oil
- Black pepper
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.