Artichokes and potatoes work quite well together, and there are many recipes that combine them. My wife's grandmother simply combines them in a pot, and while there is also a slightly more elegant Tuscan version of her dish, you could also bake your artichokes and potatoes; the result is a very elegant winter dish well suited to company.
Prep Time: 25 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 45 minutes
Ingredients:
- 8 fairly large artichokes
- 4 large potatoes
- A few basil leaves, if you have them (sage will also be nice), minced
- A small bunch parsley, minced
- The juice of a lemon
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Preparation:
Begin by stripping away the tough outer leaves of the artichokes; then trim the tops (see link to instructions if need be), and even up the bases so they'll stand upright. As you prepare them, put them in a bowl of water acidulated with the lemon juice to keep them from discoloring.
Boil or, better yet, steam the potatoes for 20 minutes; you'll want them to be cooked but not too soft. Drain them, and as soon as they are cool enough to handle, peel them and cube them.
Preheat your oven to 320 F (160 C).
Drain the artichokes and spread the petals out by pressing them down, stem-side up, on your work surface.
Butter an oven dish, arrange the artichokes upright in it, distribute the cubed potatoes evenly around them, and sprinkle the minced herbs over all. Season with the olive oil and salt and pepper to taste, sprinkle a half cup of hot water over them, and cover the pan with a couple of sheets of aluminum foil.
Bake the artichokes for about an hour, by which time the liquid will have thickened into a sauce. Remove the foil and serve at once.
Boil or, better yet, steam the potatoes for 20 minutes; you'll want them to be cooked but not too soft. Drain them, and as soon as they are cool enough to handle, peel them and cube them.
Preheat your oven to 320 F (160 C).
Drain the artichokes and spread the petals out by pressing them down, stem-side up, on your work surface.
Butter an oven dish, arrange the artichokes upright in it, distribute the cubed potatoes evenly around them, and sprinkle the minced herbs over all. Season with the olive oil and salt and pepper to taste, sprinkle a half cup of hot water over them, and cover the pan with a couple of sheets of aluminum foil.
Bake the artichokes for about an hour, by which time the liquid will have thickened into a sauce. Remove the foil and serve at once.
