Yield: 4 Servings
|2 packs||Frozen artichokes hearts, 9oz each|
|2 tablespoons||Fresh lemon juice|
|1 pounds||Small red potatoes; cut in half|
|2 cups||Chicken broth; 'pasta ready'|
|½ cup||Olive oil or vegetable oil|
|1 small||Onion; thinly sliced|
|1||Cut pitted green olives; sliced|
|1 teaspoon||Capers; drained|
|½ teaspoon||Salt; or less|
|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.
NOTES : from 'PatH' phannema@...