Artichokes & Potatoes
Artichokes and potatoes is a classic Italian side dish, simple and full of flavor. Slowly cooked with olive oil and garlic, the vegetables become tender, slightly golden and beautifully aromatic. Perfect alongside meat, fish or as a satisfying vegetarian dish.
Ingredients
- 4 artichokes
- 400 g potatoes
- 1 garlic clove
- 40 ml extra virgin olive oil
- 100 ml water
- 2 tbsp chopped parsley
- Salt to taste
- Black pepper to taste
- Lemon juice optional
How to Make It
- Clean the artichokes removing tough outer leaves
- Trim tips, peel stems and cut into wedges
- Place in water with lemon juice to prevent browning
- Peel potatoes and cut into chunks
- Heat olive oil in a large pan
- Add garlic and cook gently
- Drain artichokes and add to the pan
- Add potatoes and stir well
- Pour in water, cover and cook for about 20 minutes
- Remove lid and cook until slightly golden
- Season with salt and pepper
- Finish with chopped parsley and serve
Tips
- Cut vegetables into similar sizes for even cooking
- Cook covered first to soften, then uncover to brown
- Add a little extra water if needed during cooking
- Use fresh parsley for best flavor
Storage
- Keep refrigerated for up to 2 days
- Reheat in a pan
- Not suitable for freezing