Baked artichokes with potatoes for a special side dish. The recipe I’m going to share with you today features delicious oven-baked artichokes with added potatoes. A delicious side dish but also a light and exquisite vegetarian main course. Artichokes are in season now and they’re so good that I use them often in my recipes. Artichokes are available in two types of varieties: autumn and spring, from October to November and from January to May-June. The artichoke is rich in fiber, perfect for intestinal function. The fibers help reduce cholesterol levels. The vitamin K present in this vegetable is useful for bone and brain health, potassium protects cardiovascular health, copper and iron are important for red blood cell production. In short, artichokes are very beneficial and also very tasty. Another reason to always have them in the kitchen. This recipe for preparing artichokes is simple and so good that it convinces everyone to eat them. So let’s head to the kitchen and prepare together the Baked Potatoes and Artichokes
DON’T MISS THESE RECIPES EITHER:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 8 Hours 10 Minutes
- Portions: Serves 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 152.17 (Kcal)
- Carbohydrates 24.42 (g) of which sugars 1.72 (g)
- Proteins 5.24 (g)
- Fat 4.33 (g) of which saturated 1.49 (g)of which unsaturated 0.80 (g)
- Fibers 3.96 (g)
- Sodium 182.24 (mg)
Indicative values for a portion of 170 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 and Potatoes
- 5 artichokes
- 1.3 lbs potatoes
- 1/4 cups breadcrumbs
- 1/3 cups grated Parmesan cheese
- 1 glass milk
- 1 white onion (medium)
- 2 tbsp extra virgin olive oil
- to taste salt
How to Prepare Baked Artichokes with Potatoes
First, clean the artichokes. Remove most of the stem and outer leaves. Also, cut off the tips. Peel the remaining stem with a peeler or just a knife. Cut them in half and also remove the central fluff. As you clean them, place them in a bowl full of water and the juice of half a lemon, so they don’t darken.
Slice the artichokes thinly. Pour 3 tablespoons of extra virgin olive oil into a pan. Add the cleaned and thinly sliced onion and the artichokes. Let them cook over medium heat for a few minutes, stirring often with a wooden spoon.
Season with salt and pour the milk over the artichokes. Lower the heat, cover the pan and let the artichokes cook for about 15 minutes. While the artichokes are cooking, take care of the potatoes. Peel the potatoes, wash them and cut them into medium-sized cubes.
Cook the potatoes in slightly salted boiling water for about 20 minutes. Drain the potatoes. Pour a drizzle of extra virgin olive oil into a baking dish or pan. Add half of the artichokes and half of the potatoes. Continue with the remaining artichokes and potatoes, distributing them evenly.
Sprinkle breadcrumbs and grated Parmesan cheese over the surface. Drizzle with a bit of extra virgin olive oil. Bake the Artichokes with Potatoes in the preheated oven at 375°F (static mode) for 16-18 minutes. Set the oven to grill in the final minutes of cooking.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there are leftover artichokes, keep them in a container in the fridge for 2 days
If you prefer not to use milk, you can replace it with a glass of wine, vegetable broth, or just water
For a tastier and more flavorful dish, you can add diced scamorza cheese and/or small pieces of speck
Also, don’t miss my Artichoke Flan recipe
