The recipe for artichokes and potatoes in the pan is very easy, requires very little time, and allows you to serve a delicious side dish. To get the most out of this recipe, you should ensure that both vegetables are cooked just right. When cooking in the pan, the more “tricky” part is the potatoes.
If you are looking for other side dishes, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 290.10 (Kcal)
- Carbohydrates 56.20 (g) of which sugars 3.75 (g)
- Proteins 10.30 (g)
- Fat 5.65 (g) of which saturated 0.90 (g)of which unsaturated 0.46 (g)
- Fibers 17.40 (g)
- Sodium 740.87 (mg)
Indicative values for a portion of 200 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 2 people
- 4 artichokes
- 10.6 oz potatoes
- 1 tablespoon extra virgin olive oil
- to taste salt
- 1 tablespoon vinegar (for cleaning the artichokes)
Tools
- 1 Pan 9.5-10.2 inches
- 1 Cutting board
- 1 Knife
- 1 Potato peeler
Procedure
This easy and quick side dish doesn’t require much work. You only need to clean the artichokes and peel the potatoes, and the bulk of it is done.
Start by cleaning the artichokes; follow the instructions you find here to clean artichokes perfectly.
The first step is to remove the outer part of the stem, take off the larger leaves, and then cut it in half.
If present, remove the inner choke, slice the artichokes into thin strips and put them in a bowl with water and vinegar to prevent them from turning black.
After cleaning the artichokes, it’s time to clean the potatoes. Using a potato peeler, remove the outer skin and rinse them under water to remove any soil residue.
After peeling the potatoes, it’s time to cut them into uniform cubes about a quarter inch on each side; remember that the larger they are, the longer they take to cook.
Now that we have cleaned the ingredients, we can start the actual cooking. Place a pan on the stove over high heat with a drizzle of oil.
When the oil is hot, add the potatoes and artichokes, stir and cook for a couple of minutes, then add a glass of water and cook for 15-20 minutes with the lid on, stirring and checking the cooking.
After 15 minutes, taste the potatoes; if they are ready, you can turn off the heat and serve.
Your artichokes and potatoes in the pan are ready!
Plating Tips:
Artichokes and potatoes in the pan is a simple side dish. You can serve it in a baking dish to bring directly to the table, allowing each guest to help themselves as they please.
Wine Pairing for Artichokes and Potatoes in the Pan:
I recommend pairing this side dish with the main course. Artichokes and potatoes go well with both fish and meat dishes.
