Jul 012010
 
Ingredients

globe artichokes
potatoes
olive oil
water or chicken stock
lemon juice
salt (optional)

Method

Take any number of small fresh artichokes. If they are big ones that you have bought at the supermarket, trim off most of the leaves till you have the tender hearts. If they are your own small home-grown ones, just bung them in the (big) pot.

Add enough olive oil to lightly cover the base of the pot. Add about the same amount of potatoes as artichokes. The spuds need to be peeled, and halved if they are large. The only exception is if you are growing your own potatoes – just add them whole, but well washed, to the pot.

Put the heat on ‘low’; let the spuds and artichokes sizzle for about 20 minutes to slightly caramelise. Now just cover the veg with chicken stock or water. Add the juice of 1 lemon or lime for every 2 cups of liquid.

Cover and cook slowly till most of the moisture has evaporated. The potatoes and oil will have thickened the stock into a rich sauce, and the potatoes will taste of artichoke.

There is no way to eat this neatly. Use forks, spoons and your fingers to dismember the artichokes and eat every last skerrick.

Takes about 1½ hours to cook, but only 10 minutes of this is preparation or stirring. It is a simple recipe but messy.

Author

Pam Jenkins
Diamond Creek

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