Instructions

1. tPeel the potatoes and cut them into 1 inch long wedges.
2. Prepare the artichokes (see this post for instructions on how to do this) and cut them into 8 wedges, lengthwise.
3. Heat the olive oil in a large saute pan, over medium heat. Add the potatoes, and stir in the oil until coated. Let the potatoes cook for about ten minutes, and then add the artichokes.
4. Stir well, and then add a cup of water, turn heat to low and cover. Let simmer until both the artichokes and potatoes are cooked through. You may have to add more water so they don’t brown.
5. When tender take the lid off, and let any liquid boil away. Add the chopped garlic, and half the parsley and half the mint. Stir and let cook for about 5 minutes until the garlic is fragrant.
6. Taste and adjust for seasoning, adding salt and pepper.
7. Turn off heat and add the rest of the parsley, mint and lemon zest.