Provencal Potatoes - cooking recipe

Ingredients

2 tbsp oil
1 1/3 lbs medium-sized new potatoes, cut into wedges
10 oz frozen green beans
1 14.5 oz can artichoke hearts, halved
1 clove garlic, peeled and finely chopped
7 oz cherry tomatoes
1 sprig rosemary, leaves removed and stem discarded
1 oz black olives
2 oz salami, thinly sliced

Preparation

Heat the oil in a pan and cook the potato wedges for about 10 mins. Cook the beans in boiling salted water for about 2 mins, then drain. Add the artichokes and beans to the potatoes and cook for another 4 mins. Add the rosemary needles, tomatoes, olives and garlic to the potatoes and cook for 2 more mins. Season to taste and serve on plates with the salami.