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

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

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.

Ingredients

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Ingredients

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