Potatoes and Artichokes in a pan, a vegetarian version for this tasty dish with artichokes. Easy and quick, it’s great as a side dish to pair meat or fish or to be enjoyed simply alone.
Let’s see how to make Potatoes and Artichokes in a pan recipe! So let’s get started.
Other tasty recipes to enjoy: Potato croquettes with Mozzarella, Stuffed Meatloaf with Eggs and Spinach, Meatballs with Tomato Sauce, Bell Peppers Chicken, Baked Chicken nuggets with Pumpkin and Potatoes, Potato sandwiches with raw ham and cheese, Potatoes and sausages in ale
Ingredients
Tools
Steps
Potatoes and Artichokes in a pan recipe is really easy to make.
First clean the artichokes.
Remove the stems of the artichokes, then remove the outer leaves, which are harder.
Trim the remaining leaves, turn the cores, remove the internal hay with the tip of a small knife and cut into wedges.
To prevent them from blackening, dip the cleaned artichokes in water and lemon, without overdoing the lemon, otherwise they will become too acidic.
Heat 3 tablespoons of olive oil in a pan, add the artichokes with a little water (about half a glass), cover with a lid and simmer for about 5 minutes.
Meanwhile, peel the potatoes, cut them into chunks and add them to the pan together with the artichokes.
Almost towards the end of cooking, add salt to taste and add the chopped parsley and garlic. Stir gently and finish cooking until the potatoes are cooked.
Here they are. Potatoes and Artichokes in a pan are ready.
Buon appetito!
Enjoy!
Storage
You can keep Potatoes and Artichokes in a pan in the refrigerator for 2 days, closed in an airtight container.
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Varied doses for servings