Source: Betty Crocker's Italian Cooking by Antonio Cecconi
Makes 4 servings.
Preparation time: 30 minutes
Tips: See green beans variation.
Artichoke Hearts with Olives and Potatoes
Ingredients
Preparation
18 ounces frozen or canned artichoke hearts
2 tablespoons lemon juice
1 pound small red potatoes, cut in halves
2 cups chicken broth
1/2 cup olive oil
1 small onion, thinly sliced
1 cup green olives, pitted and sliced
1 teaspoon capers, drained
1/2 teaspoon salt
1/4 teaspoon pepper
Freshly grated Parmesan cheese
1. Place frozen artichoke hearts in large bowl; add lemon juice and enough water to cover. Let stand until artichoke hearts are thawed; drain.
2. Place potatoes in 3 quart saucepan; add Chicken Broth and enough water to cover. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until tender; drain.
3. Heat oil in 12-inch skillet over medium-high heat. Saute onions in oil. Reduce heat to medium; stir in artichoke hearts, potatoes and remaining ingredients except cheese. Cook uncovered about 5 minutes, stirring frequently, until hot.
4. Sprinkle with cheese.
VARIATION: Replace potatoes for green beans, canned or fresh.
