| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 4 | Servings | ||
INGREDIENTS
| 2 | pk | Frozen artichokes hearts, 9oz each |
| 2 | tb | 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 | sm | Onion; thinly sliced |
| 1 | Cut pitted green olives; sliced | |
| 1 | ts | Capers; drained |
| 1/2 | ts | Salt; or less |
| 1/4 | ts | 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' [email protected]
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