Potatoes and artichokes balance very well, and there are a number of ways to cook them up. My wife's grandmother simply boils them together in a pot. This Tuscan recipe for potatoes and artichokes is a little more elegant.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 4 large artichokes
- 1 1/3 pounds (600 g) potatoes
- 2 cloves garlic, peeled and crushed
- A small bunch parsley, minced
- The juice of a lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
- 3/4 cup boiling water
Preparation:
Wash and peel the potatoes, and cut them into 1/4-inch 9.5 cm) slices
Strip away the tough outer leaves of the artichokes, trim the tops, quarter them, removing any fuzz you may find in the chokes, and slice the quarters in half lengthwise (see link to instructions if need be). As you cut the slices, put them in a bowl of water acidulated with the lemon juice to keep them from discoloring.
Heat the oil in a pot you can take to the table with the garlic, and when it begins to crackle drain the artichokes well and add them, together with the potatoes. Sauté for about 2 minutes.
Add the water, season to taste with salt and pepper, and cover. Simmer for 10 minutes more.
After 10 minutes, add the parsley, cook a minute more, mixing gently, and serve at once, in the pot.
Heat the oil in a pot you can take to the table with the garlic, and when it begins to crackle drain the artichokes well and add them, together with the potatoes. Sauté for about 2 minutes.
Add the water, season to taste with salt and pepper, and cover. Simmer for 10 minutes more.
After 10 minutes, add the parsley, cook a minute more, mixing gently, and serve at once, in the pot.
