Pan-fried potatoes and artichokes, a simple seasonal side dish that I often prepare and learned to make from my mother. A simple, tasty, and genuine dish, typical of Mediterranean cuisine. Perfect to accompany meat dishes like meatballs or fish-based dishes like sea bream fillet, but also to please vegetarians and vegans. Crunchy potatoes on the surface with a soft heart meeting soft and tasty slices of artichokes.
With a bit of creativity, you can use this delicious side dish to fill a rustic pie or lasagna, make an omelet, and why not, as a topping for a tasty flatbread enriched with smoked provola. Oh, I almost forgot… Follow me on my social pages, on Instagram by clicking HERE and on Facebook by clicking HERE and also on Pinterest HERE.
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- Difficulty: Easy
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
For the potatoes and artichokes
- 1.1 lbs potatoes
- 4 artichokes
- 1 clove garlic
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 1 lemon
Tools
- 1 Pan
Preparation
WHAT ARTICHOKES TO USE FOR PAN-FRIED POTATOES AND ARTICHOKES
To prepare pan-fried artichokes and potatoes, I used violet artichokes, a variety that, in my opinion, works well for this preparation. They are sweet and tender, and the choke inside is almost absent. However, you can also choose other varieties without any problem.
To prepare pan-fried artichokes and potatoes:
Clean the artichokes by removing the tougher outer leaves, then cut off the tips and divide the hearts into wedges and then into slices. Immediately immerse them in cold water with lemon juice to prevent them from browning.
Peel the potatoes and cut them into similar-sized slices, so they cook evenly.
In a large pan, heat the extra virgin olive oil and slightly brown the garlic clove.
Add the potatoes first, browning them for 5 minutes, stirring and making sure they don’t burn or stick to the pan.
Add the drained artichokes, add salt, and if you like, also pepper. Sauté for a few minutes.
Pour a little water (about half a cup), cover with a lid, and let cook over medium heat for about 15 minutes, stirring occasionally.Almost at the end of cooking (5 minutes before), remove the garlic and remove the lid. Increase the heat and brown everything well. If you prefer, you can finish with some fresh chopped parsley.
Tips
If you want the potatoes and artichokes to be crunchier, you can bake them for 10 minutes at 392°F.
If you want a slightly stronger flavor, you can deglaze with white wine after adding the artichokes instead of water.
Storage
The side dish of potatoes and artichokes can be stored in the refrigerator for up to 2 days in an airtight container.
