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From: Nancy,.SanFran

Potatoes with Artichokes and Olives
Recipe By :Atlanta Journal-Constitution 3/16/00
Serving Size : 8

2 packages frozen artichoke hearts -- (9-ounce)
2 tablespoons fresh lemon juice
1 pound red potatoes -- cut in chunks
2 cups fat-free chicken broth
2 tablespoons olive oil
1 small onion -- thinly sliced
1/2 cup sliced Kalamata olives
1 teaspoon 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 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, capers, salt and pepper. Cook, uncovered, about 5 minutes, stirring frequently, until hot. Sprinkle with cheese if desired.