The Sautéed Artichokes and Potatoes are truly delicious, especially when prepared by my friend Attilia. I had never prepared this combination in a pan before, only in the oven alongside a nice piece of lamb. But ever since she let me taste them, I make them quite often during the season. This is a very simple recipe that pairs well with any type of dish, and I sometimes even make it as a main course. However, make sure not to use a lid during cooking, as you might end up boiling everything, which would not give the same result. So, keep the heat medium-high and stir constantly. As for the artichokes, as you can see from the images, I used Roman artichokes, which are larger than usual but very tender. Feel free to prepare this side dish with any artichokes you can find.
If you like artichokes, then don’t miss the following recipes:
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 3 Roman artichokes or 4 if smaller
- 14 oz potatoes
- 2 cloves garlic
- 3 tbsps extra virgin olive oil
- to taste salt
- 1 sprig Roman mint (optional)
Tools
- 1 Pan
- 1 Knife
- 1 Cutting board
How to Prepare Sautéed Artichokes and Potatoes
First, put on some latex gloves to clean the artichokes; otherwise, you risk staining your hands. Start by cutting off a piece of the upper stem, as you will probably find it browned, and the part attached to the flower.
With a sharp paring knife, remove the tough part and dip the tender part in water and vinegar (or lemon). Proceed to the flower, removing the outer leaves, which are certainly tougher. Be careful not to break them off completely, as the part they are attached to is still tender.
Now trim the remaining piece of stem, remove the artichoke tip, and cut it in half.
Remove the internal part, which is hairy and thorny, and place them in acidulated water. Once cleaned, rinse them under running water and dry them.
Slice them so that the slices are neither too thick nor too thin. I think about half an inch is fine. Now move on to the potatoes: peel, wash, dry, and cut them into chunks, keeping in mind that the thickness should be medium-small.
Pour the extra virgin olive oil into a non-stick, high-edged pan, along with the chopped garlic and potato chunks.
Sprinkle them with a pinch of salt, let them brown well over medium-high heat, and as soon as they are slightly golden, add the artichokes.
After salting them, I add a few leaves of Roman mint because I like it a lot, but it’s not necessary. At this point, mix well, and cook for another twenty minutes, keeping a fairly high flame so they remain crispy. Of course, to make sure this happens, you must not cover them with a lid. The cooking time will also depend on the type of artichoke used, so I recommend tasting them before turning off the heat. If they dry out too much, don’t lower the flame but add a little boiling water.
Serve your Sautéed Artichokes and Potatoes immediately after cooking or reheated in the microwave if you want to prepare them well in advance.
Tips and Storage
The sautéed artichokes and potatoes keep perfectly in the refrigerator for at least two days. They might change color slightly, especially the artichokes, but don’t worry as they are still delicious.
In any case, I recommend storing them in an airtight container, preferably glass or ceramic, to avoid contamination from other foods stored in the refrigerator, perhaps still raw.
Avoid plastic as it is really harmful, continuously releasing toxic substances that come into contact with the food. For this reason, I always try to buy foods that are free of it, and when I can’t avoid it, I immediately remove them from the packaging and place them in a glass jar.
