with roasted potatoes and Vienna sausages

30 minutes

serves 6-8

===Ingredients===
  * 1 14.5 oz can new potatoes, drained and patted dry
  * 4 Tbs vegetable oil
  * 2 13.5 oz can spinach, drained and squeezed of excess water
  * 1 15.5 oz can cannellini beans, drained
  * 1 12oz can artichoke hearts, drained, patted dry, and chopped
  * 1 5oz can Vienna sausages, drained and patted dry
  * 1/2 tsp red pepper flakes
  * salt and pepper to taste
  * fresh rosemary sprigs for garnish

===Technique===
  - Preheat the oven to 450.  In a medium bowl, combine the potatoes with 1 Tsp of the oil and salt and pepper to taste.  Place the potatoes and sausages on separate baking sheets and roast until nicely browned, 10-15 minutes, shaking the pan a couple of times.
  - Heat 1 Tbs of the remaining oil in a skillet or saute pan over medium heat.  Add the pepper flakes and cook for 1 minute.  Add the spinach and cook for 5 minutes.  Add the beans and heat through.  Season with salt and pepper to taste.
  - Heat the remaining 1 Tbs of the oil in a separate skillet or saute pan over medium heat.  Add the artichokes and saute until lightly browned, about 5 minutes.
  - Spoon the spinach and beans onto plates.  Top with the artichokes, and place the sausage and potatoes alongside.  Garnish with the rosemary and serve immediately.


source: Top Chef the Cookbook, Ilan