Recipe By : Nat Dupree, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Salad
Amount Measure Ingredient -- Preparation Method
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2 pounds red potatoes
10 ounce frozen artichoke hearts -- defrosted or
18 ounces 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 tablespoons 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.
