Serves: 6
Total Calories: 198

3 red potatoes scrubbed and cut in 1-inch cubes
3 onions peeled and cubed
3 carrots pared and cubed
2 cloves garlic minced
1 tablespoon safflower oil
1 tablespoon olive oil
1/4 cup chicken broth
1 (10 1/2-ounce) package frozen artichoke heart thawed and drained
1/2 teaspoon Italian seasoning dried crushed
Salt and freshly ground pepper to taste
1 1/2 tablespoons lemon juice fresh
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons vermouth
Grated rind of 1/2 lemon
pinch cayenne pepper
1/2 cup olives pitted

Place cubed vegetables, garlic, oils, and chicken broth in a heavy saucepan and bring to a boil reduce heat and simmer until vegetables are barely tender, 15 to 20 minutes (do not overcook). Add artichoke hearts, herb seasoning, salt, pepper, lemon juice, vinegar, vermouth, lemon rind, and cayenne pepper cook until artichoke hearts are barely tender. Remove from heat add olives and toss gently. Cool and serve at room temperature.

Note: Serve with cold chicken, meats, or on an antipasto tray.

Nutritional Facts:

Serves: 6
Total Calories: 198
Calories from Fat: 44

More Recipes from the Recipes For Healthy Living Cookbook:
Cherry Tomato And Mushroom Stir-Fry
Homemade Noodles
Hungarian Broccoli
Lemon Rice
Marinated Greek Vegetables
Savory Topping
Spiced Celery And Fruit
Spinach Casserole
Spinach Noodles
Stir-Fry Broccoli
Whole Wheat Or Triticale Flour Noodles