Today we talk about artichokes and potatoes, a very tasty vegetarian dish from the peasant tradition, very simple to prepare, which can be served as a side dish or a main course. It’s ideal when you want to have lunch or, especially, dinner with a light yet nutritious dish. This is my mother-in-law’s version; it takes about 30 minutes, depending on the size of the artichokes and potatoes, to make it. The artichokes and potatoes can be enjoyed both hot and warm. By the way, artichokes and potatoes can also become a flavorful filling for a savory pie..
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 4 large artichokes
- 4 large potatoes
- 1 clove garlic
- to taste extra virgin olive oil
- to taste fine salt
- to taste pepper
- 1 tbsp dry white wine
- to taste chopped parsley
- to taste chili flakes (optional)
Preparation
Clean the artichokes (without throwing away the stems), removing the tougher outer leaves and reaching the more tender inner ones. Then, cut the artichokes just below the tips, divide them in half or into four parts, depending on their size, and remove any internal choke.
Place the artichoke wedges in a bowl with water and lemon juice for a few minutes. Clean the stems by removing the hard and fibrous outer skin, cut them into pieces, and add them to the artichokes. Discard the acidulated water and put the artichokes and stems in a saucepan with about 1 inch of water, 1 tablespoon of dry white wine, 1 tablespoon of extra virgin olive oil, chopped parsley, garlic, and a pinch of salt. Cover and cook on high heat for 5 minutes.
Meanwhile, peel the potatoes and cut them into wedges. After 5 minutes, add the potatoes, placing them on top of the artichokes, adjust the salt, add a pinch of chili flakes if desired, and cover. Let it cook, covered, for about 20 minutes on very low heat. The potatoes will cook and absorb the flavors thanks to the steam from the water and seasonings in the pan. Occasionally check the cooking with a fork until reaching the desired consistency. That’s it, a side dish so easy to make yet light and tasty is ready to be enjoyed. If the cooking water dries out too much before the artichokes and potatoes are cooked, you can add a bit more, preferably already hot.
