Crispy Potatoes & Artichokes with Garlic Aioli

Ingredients:
1 jar artichokes (about 12 oz)
1 oz green olives, sliced
4 oz grape tomatoes, halved
¼ oz parsley
2 cloves of garlic, minced
12 oz Yukon Gold Potatoes, cubed
2 tbsp vegan mayonnaise
1 tsp chipotle powder
2 oz arugula
½ cup vegan feta cheese
1 oz almonds
2 tbsp olive oil
Salt & pepper


Instructions:
1. Wash and dry all produce. Drain artichokes, then halve lengthwise through stem ends. Pat dry between two paper towels.

2. Thinly slice olives. Halve tomatoes lengthwise. Pick parsley leaves from stems. Minced garlic. Peel potatoes, then cut into ½-inch cubes.

3. Heat a thin layer of olive oil in a large pan over medium-high heat. Add potatoes and cook, tossing occasionally, until browned and crispy all over, 8-10 minutes. Remove from pan and transfer to a paper-towel-lined plate. Season with salt and pepper. Set aside.

4. Add artichokes to same pan. Cook, tossing occasionally, until browned and crisp on surface, 5-6 minutes. Remove from pan and transfer to another paper-towel-lined plate. Season with salt and pepper. Set aside.

5. In a small bowl, combine vegan mayonnaise, 1 tbsp white wine vinegar, a pinch of garlic, and a pinch of chipotle powder. Season with salt, pepper, and more garlic and chipotle powder, as desired.

6. Divide arugula between plates. Top with potatoes, artichokes, tomatoes, olives, vegan feta, and almonds. Drizzle with aioli and garnish with parsley.

Makes about 2-3 servings.

*I suggest Follow Your Heart or Hellman’s Vegan Mayo

*I suggest Vio Life feta cheese

*You can make extra aioli and use it on salads, stir fry, sandwiches or use it as a dip.

Recipe inspiration: Hello Fresh