Name: Potatoes with Artichoke Hearts and Olive
Ingredients: 2 pk (9-oz) frozen artichokes hearts; 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 c Pitted green olives; sliced; 1 ts Capers; drained; 1/2 ts Salt; or less; 1/4 ts Pepper; Freshly grated Parmesan; optional garnish

Justification goes beyond forgiveness. Not only are we forgiven because of Christ, but God also declares us righteous because of Christ. God requires two things of us: punishment for our sins and perfection in our lives. Our sins must be punished, and our lives must be righteous. But we cannot bear our own punishment (Ps. 49:7-8), and we cannot provide our own righteousness. “None is righteous; no, not one” (Rom. 3:10). Therefore, God, out of His immeasurable love for us, provided His own Son to do both. Christ bears our punishment, and Christ performs our righteousness. And when we receive Christ (John 1:12), all of His punishment and all of His righteousness is counted as ours (Rom. 4:4-6; 5:1, 19; 8:1; 10:4; 2 Cor. 5:21; Phil. 3:8-9).

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Vegetable	4	Servings

INGREDIENTS

2	pk	(9-oz) frozen artichokes hearts
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	c	Pitted green olives; sliced
1	ts	Capers; drained
1/2	ts	Salt; or less
1/4	ts	Pepper
		Freshly grated Parmesan; optional garnish

INSTRUCTIONS

From: PatH <phannema@wizard.ucr.edu>
Date: Tue, 7 May 1996 16:01:54 -0700 (PDT)
Recipe by: Betty Crocker, International Cooking (May 96)
(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 tr
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.
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