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Receta Italy Potatoes With Artichoke Hearts And Olives
by Global Cookbook

Italy Potatoes With Artichoke Hearts And Olives
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Ingredientes

  • 2 pkt Frzn artichokes hearts, 9oz each
  • 2 Tbsp. Fresh lemon juice
  • 1 lb Small red potatoes, cut in half
  • 2 c. Chicken broth, 'pasta ready'
  • 1/2 c. Extra virgin olive oil or possibly vegetable oil
  • 1 sm Onion, thinly sliced
  • 1 x Cut pitted green olives, sliced
  • 1 tsp Capers, liquid removed
  • 1/2 tsp Salt, or possibly less
  • 1/4 tsp Pepper Freshly grated parmesan, optional garnish

Direcciones

  1. (May96 - all items on sale and available. I used water packed artichoke hearts, cracked olives, fresh rosemary, and very little salt. Liquid removed the artichokes of water but sprinkled with juice of half a lemon. Next time try lemon and garlic vinaigrette.)
  2. Place frzn artichoke hearts in large bowl; add in lemon juice and sufficient water to cover. Let stand till thawed; drain.
  3. Place potatoes in 3-qt pan; add in broth and sufficient water to cover. Heat to boiling; reduce heat. Cover and simmer about 10 miutes or possibly till tender; drain.
  4. Heat oil in 12-inch skillet over medium-high heat. Cook onion in oil, stirring occasionally, till tender; reduce heat to medium. Stir in artichoke ehearts, potatoes and remaining ingredients (except optional Cheese). Cook uncovered about 5 min, stirring frequently, till warm.
  5. Serve warm with cheese.