I’m not a great lover of artichokes… not because I don’t find them good but because I find it tedious to clean them and I prefer to buy them frozen, even the bottoms, to then stuff and enjoy them!
Today, however, I decided to prepare stuffed artichokes and potatoes because they were so beautiful that I couldn’t resist and here is a tasty recipe, an easy and seasonal main dish!
Artichokes are a good source of vitamins and minerals and are a low-calorie food.
It is a food with remarkable digestive, antioxidant, purifying, diuretic, and hepatoprotective properties.
I suggest other artichoke recipes such as:
ARTICHOKE CAPONATA
LASAGNA WITH ARTICHOKES AND SAUSAGE
FRIED ARTICHOKES IN BATTER
STUFFED ARTICHOKES AND POTATOES
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients for STUFFED ARTICHOKES AND POTATOES RECIPE
- 8 artichokes (medium-large)
- 1 shallot
- to taste extra virgin olive oil
- 1 tablespoon capers
- 4 anchovies in oil
- 6 slices crustless sandwich bread
- 8 cubes of melting cheese (such as Galbanino)
- 5 potatoes
- 1 1/2 clove garlic
- 1 lemon (to prevent artichokes from browning)
- 4 tablespoons grana padano (grated)
- to taste parsley
- to taste salt and pepper
Tools for STUFFED ARTICHOKES AND POTATOES RECIPE
- Saucepans
- Frying Pans
- Knives
FOR THE PREPARATION OF THE STUFFED ARTICHOKES AND POTATOES RECIPE
Clean the artichokes by removing the tougher outer leaves and the sharper upper part.
Rub the lemon over the cut parts to prevent oxidation.
Also shorten the stem, and as you proceed with cleaning the vegetables, place the artichokes in a bowl with lemon acidulated water.
In a pan, put the peeled and chopped shallot, and with a drizzle of EVO oil, let everything stew.
Add the anchovy fillets and let them melt while stirring slowly.
Add the coarsely chopped capers and chopped parsley.
After a few minutes, and off the heat, add the crumbled sandwich bread and grated Grana Padano, adjusting for salt and pepper.
With this stuffing, proceed to fill the cleaned artichokes, adding at the end a piece of semi-aged cheese.
Once all the artichokes are filled, take a pan and pour a drizzle of extra virgin olive oil on the bottom.
Arrange the artichokes and add the peeled, washed, and diced potatoes.
Pour a couple of ladles of water and cook over medium-low heat for about 30/35 minutes.
Before serving, check the seasoning and add more fresh parsley…
Enjoy your stuffed artichokes and potatoes!
Annalisa
