| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Frugal01 |
6 |
servings |
INGREDIENTS
| 3 |
c |
Frozen artichokes; thawed |
| 1 |
md |
Onion; sliced |
| 3 |
|
Garlic cloves; crushed |
| 1 |
lb |
New potatoes; unpeeled, quartered |
| 2 |
c |
Chicken stock; fresh or canned |
| 1/2 |
c |
Chopped fresh parsley |
| 3 |
tb |
Olive oil |
|
|
Freshly-ground black pepper; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
Saute the onions and garlic in the oil until almost transparent. Add
the parsley, potatoes and chicken stock and cook, covered, for 10 to
15 minutes or until the potatoes are just barely tender. Add the
artichokes and simmer, covered, for another 10 minutes. Add salt and
pepper to taste.
Comments: When you walk into a Greek restaurant kitchen to look at
the food -- and you are expected to do this in Greece -- you will
very often find a great pan of artichokes and potatoes sitting in a
steam table. The olive oil used is rich and aromatic, and the
artichokes are fresh and tender. You cannot help but point at the pan
and yell "Yes!". This dish is too good to limit to the artichoke
season. I make them with frozen chokes and the results are not bad.
Fresh artichokes may be substituted in this recipe.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-22-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-15-1994
Recipe by: Jeff Smith
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