Finally, we can buy artichokes without spending a fortune. I love them and enjoy cooking them in many different ways. I usually make them fried or with pasta, but I must say that braised with potatoes is a classic in our family. Today I want to share with you the recipe I learned from my mother-in-law, braised artichokes with potatoes in a skillet. They are incredibly easy to prepare and indescribably delicious. The only tricky part is cleaning the artichokes, but it’s not that complicated. You just need to focus on the tender parts so you can eat the whole artichoke without issues. As always, use lemon when cleaning artichokes to prevent staining your hands. You won’t need gloves, but feel free to use them if you prefer. Artichoke recipes
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Slow Cook
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for Braised Artichokes with Potatoes
- 4 artichokes
- 4 potatoes
- 1 clove garlic
- to taste oregano
- to taste salt
- 1 cup water
- to taste olive oil
- 1 lemon
Tools to Prepare Braised Artichokes with Potatoes in Skillet
- 1 Bowl
- 1 Knife
- 1 Cutting Board
- 1 Skillet
- 1 Lid
Steps to Prepare Braised Artichokes with Potatoes in Skillet
Let’s start by cleaning the artichokes. In a bowl, mix water and lemon juice, and rub some lemon on your hands to prevent staining. Cut off the tough part of the stem, keep the tender part, peel it, and cut it into small pieces. Immediately put them in the water and lemon juice to prevent browning.
Remove the outer petals of the artichoke, the tougher ones, then also cut off the tough tips, cut in half, and again in half, remove the inner fuzz, and leave in water.
Prepare the potatoes as well, peel and wash them, cut them into cubes, rinse again, and immediately start cooking them with the artichokes, or keep them soaking in a bowl of water to prevent browning.
In a large non-stick skillet add a drizzle of olive oil with a garlic clove, and if you like, add a chili pepper. Immediately add the artichokes and potatoes, add salt, a bit of dried oregano, which pairs wonderfully with artichokes and potatoes, and finally, half a cup of water. Cover, set to low heat, and let cook for about 20 minutes or so, until the potatoes and artichokes are tender and the cooking water has completely evaporated. Avoid stirring too much during cooking.
At this point, we can enjoy our braised artichokes with potatoes cooked in a skillet.
If there are leftovers, they can be stored in the fridge for a day. I recommend eating them cold or reheating them in the microwave. A great idea for leftovers is to make a frittata, either baked or microwaved, with barely any oil or even in the skillet. If you like, you can add a few slices of salami.
