Try this Italy Potatoes with Artichoke Hearts and Olives recipe, or contribute your own.
Suggest a better description(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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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 4 | ||
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Calories: 184 | ||
Calories from Fat: 64 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 89.8mg | 3 % | |
Potassium 811.4mg | 21 % | |
Total Carbohydrate 28.7g | 8 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 22.5g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 184
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