Free Recipe Potatoes with Artichoke Hearts and Olive
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Potatoes with Artichoke Hearts and Olive Recipe
2 pk (9-oz) frozen artichokes
-hearts
2 tb Fresh lemon juice
1 lb Small red potatoes; cut in
-half
2 c Chicken broth; pasta ready
1/2 c Olive oil or vegetable oil
1 sm Onion; thinly sliced
1 c Pitted green olives; sliced
1 ts Capers; drained
1/2 ts Salt; or less
1/4 ts Pepper
Freshly grated Parmesan;
-optional garnish
Potatoes with Artichoke Hearts and Olive Preparation
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 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.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #76 From the MasterCook recipe list.
Cooking Temperature:
Recipe Serves: 4
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