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Italy Potatoes With Artichoke Hearts And Olives

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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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