Curried Shrimp Potato Salad

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8 new potatoes , quartered

1 jar (14 oz/398 mL) marinated artichoke hearts , quartered

1/3 cup light mayonnaise

2 tbsp lemon juice

1/2 tsp mild curry paste

1 pinch salt

1 pinch pepper

4 leaves boston lettuce

1 bag (340 g) frozen cooked peeled deveined shrimp , thawed

2 tbsp fresh chives , chopped

1 tbsp extra-virgin olive oil

8 black olives , thinly sliced

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