By now you are well aware of my artichoke obsession. I love to photograph them, eat them, cook them, share them. I’ve even invented my own personal hashtag to elevate them to trending status on instagram: #carciofogram.
As much as I love these green and purple globes, I do realize that they are a pain to prep. And for this reason I manage to indulge a lot of my carciofo cravings in restaurants in Rome. But don’t get me wrong. I also cook up quite a bit at home. In pasta, with risotto, stewed and even in salads.
Since artichoke season usually coincides with Easter, I almost always try to work them into the menu some way. But here it gets tricky. Easter lunch usually involves cooking for a crowd. And while I love the idea of artichokes for everyone, the idea of prepping more than a half dozen? Not so much.
So I’ve learned over the years to stretch these beauties out, to mix them with other vegetables that require a bit less attention. And so I present to you the perfect side dish for your Easter lamb: artichokes and potatoes.
This way you get all the goodness of artichokes going on, with half the trouble.
You don’t have to serve this with lamb (although if you are, here is a great recipe). And in fact, this year Sophie has declared our house to be a lamb free zone. She hasn’t turned vegetarian yet (and guanciale is still her drug of choice) but cute baby animals are now off limits ( I think it had to do with all the time we’ve been spending at the goat farm recently)
But whatever your main course this Easter, or Passover, or any night really, this is a pretty great side dish to celebrate spring.
So Happy Easter. Happy Pesach. And most of all, Buon Carciofo.
artichokes + potatoes
- 2 large potatoes
- 4 large artichokes
- 4 tablespoons olive oil
- 2 cloves garlic, chopped
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh parsley
- grated zest of one lemon
- 1 tsp salt
- tPeel the potatoes and cut them into 1 inch long wedges.
- Prepare the artichokes (see this post for instructions on how to do this) and cut them into 8 wedges, lengthwise.
- Heat the olive oil in a large saute pan, over medium heat. Add the potatoes, and stir in the oil until coated. Let the potatoes cook for about ten minutes, and then add the artichokes.
- Stir well, and then add a cup of water, turn heat to low and cover. Let simmer until both the artichokes and potatoes are cooked through. You may have to add more water so they don’t brown.
- When tender take the lid off, and let any liquid boil away. Add the chopped garlic, and half the parsley and half the mint. Stir and let cook for about 5 minutes until the garlic is fragrant.
- Taste and adjust for seasoning, adding salt and pepper.
- Turn off heat and add the rest of the parsley, mint and lemon zest.