Artichokes and potatoes is a classic combination for a delicate winter side dish. I cook the two ingredients separately, and I only combine them at the end to keep the individual flavours and textures. The fresh rosemary is the perfect binding with its pungent aroma.
It is essential to use the spiky artichokes, sweet and tender, mostly grown in Liguria and Sardinia. They are usually sold with their long stems, which keep the freshness of these delicious flowers. I like to eat them raw as well, finely sliced, dressed with oil and lemon and sprinkled with Parmesan flakes.
Artichokes and Potatoes Sautéed with Garlic and Rosemary
2 medium baking potatoes
4 spiky artichokes
The fresh juice of half lemon
1 garlic clove, halved
1 tablespoon of fresh rosemary leaves, finely chopped
Extra virgin olive oil
Sea salt
Freshly ground black pepper
Serves 4
Preparation time: 15 minutes
Cooking time: 20 minutes
- Peel the potatoes and finely slice them with a mandolina.
- Steam for few minutes until just tender.
- In a frying pan, heat 2 tablespoons of olive oil and sauté the potato slices on medium heat until golden on both sides, for 5 minutes. Turn gently not to break them.
- To prepare the artichokes, cut off the stems, pull away the tougher outer leaves, chop away the top, quarter them and remove the centre choke, if any. Finley slice them lengthways, place in a bowl and cover with fresh water and lemon to prevent them from turning brown.
- In a pan, heat 1 tablespoon of olive oil and sauté the garlic for 1 minute.
- Drain the artichokes and add to the pan with a pinch of salt. Stir throughly and cook on medium to high heat for 3 minutes. Lower the heat, add 50 ml of boiling water and cook, covered, until tender, for 10 minutes. Check the seasoning.
- Add the artichokes to the potatoes, sprinkle with rosemary and cook for 2 minutes on medium heat, stirring gently.
- Serve at once.
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