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Italy: Potatoes with Artichoke Hearts and Olives

Italy: Potatoes with Artichoke Hearts and Olives is built on Fresh Lemon Juice, Red Potatoes Cut In Half, Chicken Broth Pasta Ready, Olive Oil Or Vegetable Oil, and Salt Or Less. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1 lb
• 2 cup
• 1/2 cup
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Place frozen artichoke hearts in large bowl; add lemon juice and enough water to cover. Let stand until thawed; drain.

2. 2

   Place potatoes in 3-quart pan; add broth and enough water to cover.

3. 3

   Heat to boiling; reduce heat.

4. 4

   Cover and simmer about 10 miutes or until tender; drain.

5. 5

   Heat oil in 12-inch skillet over medium-high heat.

6. 6

   Cook onion in oil, stirring occasionally, until tender; reduce heat to medium.

7. 7

   Stir in artichoke ehearts, potatoes and remaining ingredients (except optional

8. 8

   Cheese). Cook uncovered about 5 minutes, stirring frequently, until hot.

9. 9

   Serve hot with cheese.