| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Packung | Frozen artichokes hearts, 9oz each |
| 2 Esslöffel | lemon juice fresh |
| 1 x ca. 450 g | Small red potatoes; cut in half |
| 2 Tasse | Chicken broth; 'pasta ready' |
| 1/2 Tasse | Olive oil or vegetable oil |
| 1 klein | Onion Thinly Sliced |
| 1 | Cut pitted green olives; sliced |
| 1 Teelöffel | capers drained |
| 1/2 Teelöffel | Salt; or less |
| 1/4 Teelöffel | pepper |
| | Freshly grated parmesan; optional garnish |
|
(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 try 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.
|
|
Anmerkungen zum Rezept:
keine |
