As spring quickly approaches I realize it is time to use some pantry items purchased with the intention of stocking up for barren winter months. A can of artichoke hearts called my name, so I combined them with potatoes, cherry tomatoes, and olives (another pantry staple) then roasted them with olive oil, salt, pepper,
Penzeys Creamy Peppercorn seasoning, and Panko bread crumbs. Just before the potatoes were tender I added some grated Parmigiano-Reggiano.
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