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This hearty side dish has a surprising Mediterranean flavor. With lots of color from red peppers and black olives, it’s shared by Kelley Butler-Ludington of East Haven, Connecticut.
Nutritional Facts 3/4 cup equals 152 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 484 mg sodium, 12 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Antipasto Potato Bake in Quick Cooking November/December 2005, p59
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Reviewed on Jul. 19, 2012 by dorothycarreiro
I used portugese olive oil, chopped brocolli and sauted onions/mushrooms instead of artichoke to give it a real Azorean feel. Everyone loved it! Pretty simple too.
Reviewed on Jan. 09, 2012 by katlaydee3
This is excellent. I served it with the Chicken Piccata in the same issue.
Reviewed on May. 23, 2010 by caslinrac
I left out the potatoes, added and extra jar of artichokes and red peppers - this recipe is WONDERFUL! It will feed a crowd, too! (or one of me!)
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