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This delicious recipe makes a great side dish for roasted chicken or roasts. 

 Ingredients
1 jar (14.75-ounce) CARA MIA Marinated Artichoke Hearts
1 pound Yukon Gold potatoes, scrubbed and cut into chunks
2 carrots, peeled and cut crosswise into 1-inch pieces
1/3 cup STAR Extra Light Olive Oil
Small sprigs rosemary and thyme
Kosher salt and black pepper, to taste
1 lemon, cut into wedges

Directions
Preheat oven to 350˚F. Drain artichoke hearts, reserving 1/2 cup marinade; set aside. Place potatoes and carrots in ovenproof casserole dish. Add olive oil, marinade from artichokes and herb sprigs; stir. Season with salt and pepper; cover tightly. Place in oven and bake at 350˚F for 20 minutes. Add artichoke hearts; continue to bake until potatoes and carrots are tender, about 20 to 30 minutes more. Garnish with lemon wedges and serve immediately.

Serves 8