Carciofi con Patate In Umido

Stewed Artichokes with Potatoes

This lovely Sardinian dish is one of my all time great favourites. It makes a vegetarian main course.


  • 6 globe artichokes or 12 Jerusalem artichokes
  • juice of 1 lemon
  • olive oil
  • 2 cloves garlic, chopped
  • a handful of fresh parsley, finely chopped
  • 6 potatoes, peeled and cut into the same size chunks
  • salt and pepper


Peel off the outer leaves if using globe artichokes and trim round the base with a knife. Remove all spines that cover the base beneath the soft inner leaves and cut into 4. Drop into a basin of cold water mixed with the lemon juice. Alternatively, peel Jerusalem artichokes, cutting them into chunks of roughly the same size, and drop them into water with lemon juice.

Heat the oil in a large pan, add the garlic and the parsley and cook for a minute. Add the artichokes and brown them all over. Add a little water, season and cover. Cook very gently for about 30 minutes for globe artichokes, if they are large, 20 minutes for Jerusalem artichokes, adding the potatoes 20 minutes before the end. Add a little water if necessary while cooking, but the finished dish should not be watery.