Tossed with Parmesan, garlic oil, white balsamic vinegar, herbs de Provence..
8 large gold potatoes, cut into 1" chunks
2 cups artichoke hearts packed in oil, halved
1/2 cup white wine
1/2 cup garlic oil
1/2 cup white balsamic vinegar
1 cup grated Parmesan cheese
2 teaspoons herbs de Provence
1 teaspoon salt
1/2 teaspoon pepper
Preheat grill. Place potatoes in a large bowl with a little water, cover and microwave until fork tender - about 10 minutes. Drain and stir in artichoke hearts. Transfer to a grilling basket, and over medium grill, cook until lightly browned, occasionally shaking the basket (bring potholders).
Place grilled veggies back in the bowl, and immediately pour in wine, garlic oil and white balsamic. Add Parmesan, herbs de Provence, salt and pepper and mix gently. Serve while warm (but it's also great room temperature). Serves 4 - 6.