Italy: Potatoes with Artichoke Hearts and Olives

* Exported from MasterCook *

Italy: Potatoes with Artichoke Hearts and Olives

Recipe By : Betty Crocker, International Cooking (May 96)
Serving Size : 4 Preparation Time :0:20
Categories : Try It!

Amount Measure Ingredient -- Preparation Method
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2 packages frozen artichokes hearts, 9oz each
2 tablespoons fresh lemon juice
1 pound small red potatoes -- cut in half
2 cups chicken broth -- 'pasta ready'
1/2 cup olive oil or vegetable oil
1 small onion -- thinly sliced
1 cut pitted green olives -- sliced
1 teaspoon capers -- drained
1/2 teaspoon salt -- or less
1/4 teaspoon pepper
freshly grated parmesan -- optional garnish

(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.

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NOTES : from 'PatH' phannema@wizard.ucr.edu