Potatoes with Artichoke Hearts and Olive
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 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 |
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