Sauteed Artichokes & Potatoes

Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Trim away the outer dark-green part of the artichoke stems to get to the paler inner part. Tear away the tough outer leaves to get to the tender inner ones that will not be fibrous in your mouth when cooked. Cut off the top third of the artichokes, then halve them lengthways. Scoop out the hairy chokes with a small knife or teaspoon. Cut each half into 4 lengths, still attached at the stem. Put in a bowl of water with the lemon juice squeezed in and leave until you are ready for them.


  • 5 artichokes, with about 6 cm (2½ inches) stem attached
  • juice of 1 lemon
  • 4 tablespoons olive oil
  • 2 spring onions (scallions), trimmed and chopped
  • 400 g (14 oz) potatoes, peeled, halved and sliced into 3-4 mm (⅛ inch) rounds
  • 2 garlic cloves, chopped
  • 60 ml (2 fl oz/¼ cup) water
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped parsley


Heat the oil in a wide non-stick frying pan. Add the spring onions and sauté a bit before adding the potatoes and drained artichokes. Sauté gently until a little golden here and there. Add the garlic and some salt and pepper and sauté a little more. Add the water and simmer, uncovered, for about 20 minutes or until all are tender. Add the oregano and parsley and continue cooking until almost all the pan juices have been absorbed. Taste for seasoning, then serve.