• 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

1. 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.
2. 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.
3. 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.
4. 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