Category: Salads

2 lb Red potatoes

10 oz Frozen artichoke hearts, defrosted or

18 oz Canned artichoke hearts, drained and rinsed

2 medium Red onions, thinly sliced

Salt and pepper

1/2 cup Parmesan cheese-- shavings -Lemon Vinaigrette--

1/4 cup Fresh basil, finely chopped

1/4 cup Fresh lemon juice

1/4 cup White wine vinegar

2 tbsp Olive oil

Salt

Freshly ground black pepper

In a large pot of salted water, add potatoes, bring to the boil, and cook until tender, 15 to 20 minutes. Drain the potatoes and quarter if large. In a large bowl, toss the potatoes with the artichoke hearts, red onions, and vinaigrette. Season to taste with salt and pepper. Sprinkle with the shaved Parmesan before serving. Recipe By : Nat Dupree, TVFN



Posted to MC-Recipe Digest V1 #239



Date: Wed, 9 Oct 1996 15:26:55 -0700 (PDT)



From: patH <phannema@wizard.ucr.edu>