Anonymous August 23 2005

3 cups frozen artichokes ; thawed

1 medium onion ; sliced

3 cloves garlic ; crushed

1 pound new potatoes ; unpeeled quartered

2 cups chicken stock ; fresh or canned

1/2 cup fresh parsley ; chopped

3 tablespoon olive oil

freshly-ground black pepper ; to taste

salt ; to taste

Saute the onions and garlic in the oil until almost transparent. Add the parsley, potatoes and chicken stock and cook, covered, for 10 to 15 minutes or until the potatoes are just barely tender. Add the

artichokes and simmer, covered, for another 10 minutes. Add salt and

pepper to taste.