2 (9-ounce) packages frozen artichoke hearts
\n2 T. fresh lemon juice
\n1 pound red potatoes, cut in chunks
\n2 C. fat-free chicken broth
\n2 T. olive oil
\n1 small thinly slice onion
\n1\/2 C. sliced Kalamata olives
\n1 tsp. drained capers
\nSalt and pepper to taste
\nFreshly grated Parmesan cheese if desired<\/p>\n
In a large bowl, place artichokes and lemon juice. Add enough water to cover artichokes. Let stand until artichokes are thawed; drain well. In a 3-quart saucepan, combine potatoes and chicken broth; add enough water to cover potatoes. Bring to boil, reduce heat, and simmer 10 minutes or until tender; drain. In a large nonstick skillet, heat oil over medium-high heat. Cook onion 5 minutes or until tender, stirring occasionally. Reduce heat to medium; stir in artichokes, potatoes, olives and capers. Cook, uncovered, about 5 minutes, stirring frequently, until hot. Sprinkle with cheese if desired.<\/p>\n
Yield: 8 servings
\nCalories: 129
\nFat: 6g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 (9-ounce) packages frozen artichoke hearts 2 T. fresh lemon juice 1 pound red potatoes, cut in chunks 2 C. fat-free chicken broth 2 T. olive oil 1 small thinly slice onion 1\/2 C. sliced Kalamata olives 1 tsp. drained capers Salt and pepper to taste Freshly grated Parmesan cheese if desired In a large bowl, place artichokes and lemon juice. Add enough water to cover artichokes. Let stand until artichokes are thawed; drain well. In a 3-quart saucepan, combine…<\/p>\n