Potatoes do a remarkably good job of complementing the bitterness of artichokes, and this is a standard winter dish in our home. The recipe is from my wife's grandmother.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 4 medium sized potatoes, peeled and sliced into bite-sized pieces
- 8 medium-sized artichokes
- 2 tablespoons minced parsley
- 2 tablespoons olive oil
- About a half a teaspoon of salt and a dash of pepper
- 1/2 cup of water
- A pressure cooker
Preparation:
Wash the artichokes, and stem them. Slice the tops off the artichokes and pull off the outer leaves, till you get to the white inner leaves. If the upper parts of these white leaves look dark and fibrous, trim them off. Then quarter the artichokes and remove the fuzz, if there is any, from the hearts.
Peel the artichoke stems.
Put all the ingredients into the pressure cooker, and cook for 15 minutes. Open the pressure after the steam's blown off, check seasoning, and continue to cook till the liquid's reduced.
Will serve four to six as a vegetable.
Peel the artichoke stems.
Put all the ingredients into the pressure cooker, and cook for 15 minutes. Open the pressure after the steam's blown off, check seasoning, and continue to cook till the liquid's reduced.
Will serve four to six as a vegetable.
