Recipe - Potatoes With Artichoke Hearts And Olive

2 pack (9oz) frozen artichokes
hearts
2 tablespoon Fresh lemon juice
1 pound Small red potatoes; cut in
half
2 cup Chicken broth; 'pasta ready'
One half cup Olive oil or vegetable oil
1 small Onion; thinly cut or sliced up
1 cup Pitted green olives; cut or sliced up
1 teaspoon Capers; drained
One half teaspoon Salt; or less
One fourth teaspoon Pepper
Freshly grated Parmesan;
optional garnish

From: PatH phannema@wizard.ucr.edu

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 3quart 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 12inch skillet over mediumhigh 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.

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