In a large pot of salted water, add potatoes, bring to the boil, and cook until tender, 15 to 20 minutes. Drain the potatoes and quarter if large. In a large bowl, toss the potatoes with the artichoke hearts, red onions, and vinaigrette. Season to taste with salt and pepper. Sprinkle with the shaved Parmesan before serving. Recipe By : Nat Dupree, TVFN Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:26:55 -0700 (PDT) From: patH
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|Serving Size: 1 Serving (336g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 12 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 35.4mg||1 %|
|Potassium 699.8mg||18 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 22.5g|
|Protein 2.9g||4 %|
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Calories per serving: 122
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