Artichokes, Potatoes, and Mushrooms in a Pan is a very easy and tasty side dish to serve with meat dishes, but also with fish. This side dish is made with few and simple seasonal ingredients and will be loved by the whole family.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Fall, Winter
Ingredients
- 2 mammole artichokes
- 1 clove garlic
- 4 potatoes (small or 2 large)
- 3 mushrooms
- 4 tablespoons extra virgin olive oil
- 1/4 cup white wine
- 1 cup water
- salt
- 1 sprig thyme
- pepper
- 1 lemon (juice)
Tools
- 1 Pan
- 1 Knife
- Round Cutter
Steps
Clean the artichokes by removing the tough outer leaves, clean the stem of the dark green part, and cut the artichokes’ tips. Rub lemon on the whole artichoke and cut it in half then into slices.
In a large pan, add the oil and the peeled garlic clove. Brown the garlic then add the artichokes. Meanwhile, peel the potatoes and slice them into slices 1/4 inch thick.
Add the potatoes, salt, and pepper. Let them flavor for 5 minutes then deglaze with the white wine.
Let the alcohol evaporate, add half of the water, cover with a lid, and cook for 10 minutes. Slice the mushrooms and add them to the potatoes and artichokes, adjust the salt.
Saute for a couple of minutes then add the rest of the water, cover with the lid, and finish cooking on low heat for 20 minutes. After 10 minutes, check if more water is needed.
Add the thyme before serving.
Advice
They keep for 2 days in the refrigerator.
They keep for 2 days in the refrigerator.
They keep for 2 days in the refrigerator.
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