Potatoes and Artichokes in the Pan, a simple seasonal side dish that I often prepare and learned from my mom. A simple, tasty, and genuine dish, typical of Mediterranean cuisine. Perfect for accompanying meat dishes like meatballs or fish dishes like sea bream fillet, but also to please vegetarians and vegans. Crunchy potatoes on the surface with a soft heart that meet tender and flavorful slices of artichokes.
With a little imagination, 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. I almost forgot… Follow me on my social pages, on Instagram by clicking HERE and on Facebook click 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 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- 1 lemon
Tools
- 1 Pan
Preparation
WHICH ARTICHOKES TO USE FOR POTATOES AND ARTICHOKES IN THE PAN
To prepare artichokes and potatoes in the pan, I used violet artichokes, a variety that I find suits this preparation well. They are sweet and tender, and inside the choke is almost absent. But you can also choose other varieties without any problem.
To prepare artichokes and potatoes in the pan:
Clean the artichokes by removing the toughest outer leaves, then cut off the tips and divide the hearts into wedges, then into slices. Immerse them immediately in cold water with lemon juice to prevent them from darkening.
Peel the potatoes and cut them into slices of similar sizes 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 bit of 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 take off the lid. Raise the heat and let everything brown well. If you wish, you can finish with some chopped fresh 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.
