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4 large artichokes or 8 small ones
Prepare the artichokes by cutting off the top to eliminate the thorns. Remove any tough outer leaves. Cut the artichoke vertically in half and then in half again so that you're left with quarters. It's now easy to remove the "choke" with a sharp knife. As each quarter is ready, throw it into a large bowl filled with cold water and the juice of a lemon to stop them turning black.
Peel the potatoes and cut into small pieces.
Warm the olive oil in a wide but low pan. Add the garlic and let it turn golden and then the drained artichokes and potatoes. Stir around for a bit to make sure they are covered in oil and then pour in enough cold water to cover them by about 1/2". Add salt and pepper. Bring to boil and then lower the heat and cook for about 15 minutes. Add the parsley and after another minute remove from heat and serve.
Poster's Notes:
Posted by Joan Rundo
Nutritional Info Per Serving: N/A
4 cloves of garlic, finely chopped
4 large potatoes or 8 small ones
1 big bunch parsley, finely chopped
4 tablespoons olive oil
salt
pepper
1 lemon (for soaking artichokes in water)
I absolutely adore artichokes - my husband knows that a "bunch" of artichokes" is a better gift than a bunch of flowers!!! Here is an Italian recipe for artichokes that is very simple and delicious! (In Italy there are lots of types of artichokes, from small Sardinian ones with thorns to the huge Roman ones without thorns).