*  Exported from  MasterCook  *
 
              Italy: Potatoes with Artichoke Hearts and Olives
 
 Recipe By     : Betty Crocker, International Cooking (May 96)
 Serving Size  : 4    Preparation Time :0:20
 Categories    : Try It!
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      packages      frozen artichokes hearts, 9oz each
    2      tablespoons   fresh lemon juice
    1      pound         small red potatoes -- cut in half
    2      cups          chicken broth -- 'pasta ready'
      1/2  cup           olive oil or vegetable oil
    1      small         onion -- thinly sliced
    1      cut           pitted green olives -- sliced
    1      teaspoon      capers -- drained
      1/2  teaspoon      salt -- or less
      1/4  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.
 
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 NOTES : from 'PatH' phannema@wizard.ucr.edu