| 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' phannema@wizard.ucr.edu
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