| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | 9-oz frozen artichokes | |
| hearts | ||
| 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 | c | Pitted green olives, sliced |
| 1 | t | Capers, drained |
| 1/2 | t | Salt, or less |
| 1/4 | t | 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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #76 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 654
Calories From Fat: 328
Total Fat: 36.6g
Cholesterol: 167.8mg
Sodium: 739.5mg
Potassium: 1006.5mg
Carbohydrates: 28.7g
Fiber: 9.8g
Sugar: <1g
Protein: 53g