Baked artichokes, potatoes and onions are a tasty side dish to serve with meat or fish dishes.
Today is a beautiful sunny day, it is starting to get warm and it makes me think that summer will be here soon.
This weekend I wanted to relax a bit by taking some nice walks around here.
This morning I went out to do some shopping because I was missing the vegetables I wanted to cook for lunch today and I chose some artichokes.
With the artichokes I wanted to prepare a side dish to which I added potatoes and onions that I already had at home.
The result was a really tasty side dish that was finished right away.
I paired it with slices of turkey.
If you want to try it too, here is my recipe 😉
P.S.: Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 1 Hour 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 372.02 (Kcal)
- Carbohydrates 61.39 (g) of which sugars 10.82 (g)
- Proteins 9.98 (g)
- Fat 12.40 (g) of which saturated 1.91 (g)of which unsaturated 0.57 (g)
- Fibers 15.21 (g)
- Sodium 254.00 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for baked artichokes, potatoes and onions
- 4 artichokes
- 1.1 lb potatoes
- 5 onions
- 3.5 tbsp extra virgin olive oil
- to taste bread crumbs
- to taste parsley
- to taste salt
- to taste pepper
- 1 lemon
Tools
- 1 Pot
- 1 Baking tray
- 1 Knife
- 1 Spoon
- 1 Parchment paper
Steps for baked artichokes, potatoes and onions
Clean the artichokes: remove the tougher outer leaves, trim the tips and peel the stem.
Cut the artichokes in half, remove the inner choke and cut into wedges. Cut the stems into pieces.
Bring a pot full of water to a boil, add the artichokes with the stems and sprinkle with lemon.
After 20 minutes add the peeled and chopped onions.
After 10 minutes add the chopped potatoes and cook for about another 5 minutes.
Drain and set aside.
Prepare a mixture with bread crumbs, chopped parsley, salt and pepper.
Line a baking tray with parchment paper, pour 3 tablespoons of oil evenly and arrange the artichokes, onions and potatoes. Cover with the mixture and pour another 2 tablespoons of oil.
Preheat the oven to 356°F (conventional/static setting) and bake for about 50 minutes.
