Yield: 6 Servings
Measure | Ingredient |
---|---|
2 pounds | Red potatoes |
10 ounces | Frozen artichoke hearts; defrosted or |
18 ounces | Canned artichoke hearts; drained and rinsed |
2 mediums | Red onions; thinly sliced |
\N \N | Salt and pepper |
½ cup | Parmesan cheese-- shavings Lemon Vinaigrette-- |
¼ cup | Fresh basil; finely chopped |
¼ cup | Fresh lemon juice |
¼ cup | White wine vinegar |
2 tablespoons | Olive oil |
\N \N | Salt |
\N \N | Freshly ground black pepper |
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 <phannema@...>