Carciofi e patate in padella (Artichokes and Potatoes)
The recipe Carciofi e patate in padella (Artichokes and Potatoes) can be made in about 30 minutes. One portion of this dish contains about 10g of protein, 14g of fat, and a total of 431 calories. For $3.51 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. Several people made this recipe, and 879 would say it hit the spot. A mixture of potatoes, garlic, parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Memorie Di Angelina. With a spoonacular score of 96%, this dish is awesome. Similar recipes are Carciofi e patate in padella (Braised Artichokes and Potatoes), Carciofi Arrostiti (roasted Artichokes), and Stuffed Artichokes (Carciofi Ripieni).
Servings: 4
Ingredients:
4-5 medium artichokes
2-3 cloves of garlic, peeled and slightly crushed
Olive oil
A few sprigs of fresh parsley, finely minced
4-5 medium boiling potatoes
Salt and pepper
White wine
Equipment:
frying pan
Cooking instruction summary:
Trim the artichokes and cut them into wedges. Peel the potatoes and cut them, too, into wedges. Ideally, they should be about the same size as the artichoke wedges. Drop the wedges in acidulated water as you work to avoid discoloring.In a braising pan large enough to hold all the ingredients, saut the garlic cloves in olive oil until just lightly brown and discard. Drain the artichoke and potato wedges, and add them to the braising pan. Season well with salt and pepper, and saut for a few minutes until the wedges are just starting to color around the edges.Add a splash of white wine and let it cook off. Then add a glassful of water and cover the braiser, turning down the heat to the gentlest flame. Let the vegetables braise until they are both perfectly tender, about 15 minutes or so.A few minutes before the vegetables are done, mix in the chopped parsley. Taste and, if necessary, adjust for seasoning. Drizzle with a bit more olive and serve your Artichokes and Potatoes while they are still hot.
Step by step:
1. Trim the artichokes and cut them into wedges. Peel the potatoes and cut them, too, into wedges. Ideally, they should be about the same size as the artichoke wedges. Drop the wedges in acidulated water as you work to avoid discoloring.In a braising pan large enough to hold all the ingredients, saut the garlic cloves in olive oil until just lightly brown and discard.
2. Drain the artichoke and potato wedges, and add them to the braising pan. Season well with salt and pepper, and saut for a few minutes until the wedges are just starting to color around the edges.
3. Add a splash of white wine and let it cook off. Then add a glassful of water and cover the braiser, turning down the heat to the gentlest flame.
4. Let the vegetables braise until they are both perfectly tender, about 15 minutes or so.A few minutes before the vegetables are done, mix in the chopped parsley. Taste and, if necessary, adjust for seasoning.
5. Drizzle with a bit more olive and serve your Artichokes and Potatoes while they are still hot.
Nutrition Information:
covered percent of daily need
