Italy Potatoes with Artichoke Hearts and Olives

4 Servings

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Italy Potatoes with Artichoke Hearts and Olives Ingredients

2 pk Frozen artichokes hearts,	1 Cut pitted green
2 tb Fresh lemon juice	1 ts Capers; drained
1 lb Small red potatoes; cut in	1/2 ts Salt; or less
1/2 c Olive oil or vegetable oil	1/4 ts Pepper
1 sm Onion; thinly sliced	Freshly grated parmesan;

Instructions for Italy Potatoes with Artichoke Hearts and Olives

(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

Main Ingredient: PotatoCuisine: Uncategorized