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My Italian Kitchen
by Janet Zappala

The taste and texture of this dish is home-style cooking just the way Mom used to make. Pair it with Chicken Cacciatore or another poultry dish for a delicious meal.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Serves 4


• 3 tablespoons extra-virgin olive oil
• 2 whole cloves garlic
• 3-4 medium white potatoes, peeled and cut into bite-size chunks
• 1 9-ounce package frozen artichoke hearts, cut into square chunks
• 1 tablespoon chopped fresh parsley (or 1/2 teaspoon dried parsley flakes)
• 1 teaspoon salt
• 1/2 teaspoon black pepper


Heat 2 tablespoons of olive oil in a medium-size sauce pot over medium heat for 1 minute. Add the garlic and potatoes; stir. Partially cover and cook for 15 minutes, stirring occasionally. Add the artichoke hearts, parsley, the remaining 1 tablespoon of olive oil, salt, and pepper. Cook for 10-15 minutes more or until the potatoes are fork-tender.

Nutritional Note: Artichoke hearts are full of nutrients including potassium, folic acid, and magnesium.

(Per serving)  Calories: 193; Total Fat: 12 gms; Sodium: 200 mgs; Carbohydrates: 21.5 gms; Protein: 5.6 gms; Fiber: 4 gms



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