Braised artichokes and potatoes. It’s an easy, straightforward dish yet very tasty. A recipe from mom that was always appreciated and so good!
Not only does it pair well with winter meat dishes, but it also adapts perfectly to the arrival of milder spring temperatures, becoming a light and tasty vegetarian main course.
A traditional main dish, the goodness of two vegetables that blend their flavors in a tasty embrace: artichokes and potatoes. Perfect for accompanying meat or fish dishes, but also a substantial and healthy main course, or a dressing for delicious omelets, casseroles, and pasta.
Artichokes and potatoes are excellent whether cooked in a pan, in the oven, or in an air fryer.
An easy recipe to prepare and, why not, also highly appreciated by children (especially thanks to the presence of potatoes). A popular dish that enhances the flavors and benefits of two of the most loved and used vegetables in Italian cuisine.
A fully vegetarian side dish that focuses heavily on the quality of the ingredients and their flavor.
Always try to choose genuine products: fresh and organic artichokes, first of all, and yellow-fleshed potatoes that are untreated and firm enough.
What are you waiting for? Discover the recipe for baked and pan-fried artichokes and potatoes, a perfect preparation even for those on a diet!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 177.64 (Kcal)
- Carbohydrates 24.55 (g) of which sugars 1.68 (g)
- Proteins 3.75 (g)
- Fat 7.32 (g) of which saturated 1.08 (g)of which unsaturated 0.15 (g)
- Fibers 5.42 (g)
- Sodium 559.71 (mg)
Indicative values for a portion of 5 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
Braised Artichokes and Potatoes
- 4 artichokes
- 3 potatoes
- 1 fresh spring onion (or one clove of garlic)
- Half glass white wine
- 1 ladle vegetable broth (or water)
- to taste parsley
- to taste extra virgin olive oil
- salt
- pepper
- 1 lemon (juice)
Tools
- Pan
- Lid
Steps
Braised Artichokes and Potatoes
Peel the potatoes, wash them, and cut them into pieces.
(Cut them to the same size for even cooking).
Clean the artichokes by removing the outer and most fibrous leaves and the central fuzz with the help of a knife, then cut them into medium-sized wedges.
(A tip: do not throw away the stem. Peel it by removing the tougher part and cut it into pieces.)
As you go, transfer the obtained wedges into acidulated water with lemon juice to prevent them from browning.
Once cleaned, cut them into wedges. Heat oil in a pan with a chopped fresh spring onion.
(If you don’t like spring onion, you can replace it with a clove of garlic in its skin).
Add the potatoes and let them flavor for a few minutes.
Also add the sliced artichokes.
Cook for a few minutes, stirring so the vegetables don’t stick, and deglaze with white wine.
Once evaporated, add a ladle of broth, and cook for 15/20 minutes until the artichokes and potatoes are tender.
Near the end, adjust the salt and pepper, add chopped parsley, and stir.
Serve the pan of artichokes and potatoes at the table as a side dish.
Enjoy your meal.
Tips
Braised artichokes and potatoes is a simple yet filling and tasty recipe. To ensure the dish’s success, it’s important to use only the tender parts of the artichoke, removing the tips and peeling the outer parts.
They can be prepared on the spot, but if you prefer, you can make them the day before and reheat them in a pan, etc. If there are leftovers, they can be stored in the refrigerator for a couple of days.
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