| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 4 | Servings | ||
INGREDIENTS
| 2 | Frozen artichokes hearts | |
| 9oz each | ||
| 2 | T | Fresh lemon juice |
| 1 | lb | Small red potatoes, cut in |
| half | ||
| 2 | c | Chicken broth, 'pasta ready' |
| 1/2 | c | Olive oil or vegetable oil |
| 1 | Onion, thinly sliced | |
| 1 | Cut pitted green, Cut pitted green | |
| olives sliced | ||
| 1 | t | Capers, drained |
| 1/2 | t | Salt, or less |
| 1/4 | t | Pepper |
| Freshly grated parmesan | ||
| optional garnish |
INSTRUCTIONS
(May96 - all items on sale and available. I used water packed artichoke hearts, cracked olives, fresh rosemary, and very little salt. Drained the artichokes of water but sprinkled with juice of half a lemon. Next time try lemon and garlic vinaigrette.) Place frozen artichoke hearts in large bowl; add lemon juice and enough water to cover. Let stand until thawed; drain. Place potatoes in 3-quart pan; add broth and enough water to cover. Heat to boiling; reduce heat. Cover and simmer about 10 miutes or until tender; drain. Heat oil in 12-inch skillet over medium-high heat. Cook onion in oil, stirring occasionally, until tender; reduce heat to medium. Stir in artichoke ehearts, potatoes and remaining ingredients (except optional Cheese). Cook uncovered about 5 minutes, stirring frequently, until hot. Serve hot with cheese. NOTES : from 'PatH' phannema@wizard.ucr.edu
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