Italy potatoes with artichoke hearts and olives

Yield: 4 Servings

Measure Ingredient
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
¼ 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.

NOTES : from 'PatH' phannema@...

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