Potatoes with artichoke hearts and olive
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (9-oz) frozen artichokes hearts |
| 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 | cup | Pitted green olives; sliced |
| 1 | teaspoon | Capers; drained |
| ½ | teaspoon | Salt; or less |
| ¼ | teaspoon | Pepper |
| Freshly grated Parmesan; optional garnish | ||
Directions
From: PatH <phannema@...>
Date: Tue, 7 May 1996 16:01:54 -0700 (PDT) Recipe by: Betty Crocker, International Cooking (May 96) (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 tr 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.
MC-RECIPE@...
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #76
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .