A second dish of the season, easy to prepare, healthy and tasty. Artichokes and potatoes in a pan, a recipe from the popular tradition, economic but nutritious. And if you have some leftover, make us an omelette!
Ingrediants
- 3 artichokes
- 2 potatoes
- bread crumbs
- oil
- salt
- pepper
- garlic
- half a glass of water or broth
This recipe is easy to prepare, healthy And delicious. There cleaning of artichokes it represents the only ‘boring’ moment, but with a little practice it will no longer seem a complex operation.
It is a vegetarian side dish which is almost a single dish, ideal for a lunch break. It must be said that it is a dish that is best eaten freshly cooked and, in any case, better not to exceed the day of conservation.
The artichoke is a good vegetable that is good for you, we learned this by preparing numerous recipes with artichokes. They are particularly versatile vegetables in the kitchen because they are suitable for both pasta or rice first courses, as the risotto with artichokes with fontina and walnuts, both to prepare unique dishes such as omelettes with artichoke stems or savory pies.
OTHER TASTY RECIPES: Sautéed artichokes, Fried artichokes, Baked artichokes
How to prepare: Artichokes and potatoes in a pan
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
30 min
- Portions
-
4
How to prepare: Artichokes and potatoes in a pan
To prepare artichokes and potatoes in a pan, start by cleaning the artichokes. Eliminate all the external leaves, the hardest ones, cut the tips, divide them in half and eliminate the internal ‘beard’. Cut them into slices. Keep a basin of water with some lemon next to it, you will need to dip the cut artichokes so that they do not blacken. To avoid getting black fingers, wear gloves when cleaning. Now slice the potatoes with a mandolin, make sure they are not too thin or they will split during cooking, they must keep their shape.
In a pan, with two tablespoons of extra virgin olive oil and a clove of garlic, arrange a first layer of cut artichokes. Cover them with a layer of potatoes. Salt lightly.
Now proceed with a layer of artichokes and then, again, the potatoes. You should get four layers but, in case there are any leftovers, proceed. However, it is good to finish with a layer of potatoes.
At this point, add salt and pepper, add water or the vegetable broth and cover all the vegetables with a few tablespoons of breadcrumbs. Cover and cook for about 30 minutes. The vegetables should cook and the breadcrumbs form a crispy crust. You can also do a quick step in the oven.
Serve the artichokes and potatoes in the pan while still hot.
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