Artichokes with Potatoes

Carciofi con Patate

Preparation info
  • Serves


    as a first course
    • Difficulty


Appears in
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

The artichokes that grow in Sardinia have pointy spikes on the tips of their bracts (the petal-like leaves that are eaten) and have a purple tinge; they’re sometimes available in Australia and may be called spinoso sardo or spiny artichokes. I remember my mum often making this slow-braised dish, cooking the artichokes and potatoes together in a big heavy pot until they were very soft. I used to love the leftovers squashed into a paste as a filling for a panino.