All ingredients' quantity to taste.
Peel the potatoes, wash and cut into 4x4cm pieces.
Finely mince the garlic and the flat parsley leaves.
(Don't forget to omit the shoots from the garlic cloves).
Pour the EVO oil in a saucepan, add the minced mixture and bring to a light fry. Add the well drained canned artichokes. Let it all brown, then add the potatoes.
Stir, add salt, Cover and cook over moderate heat, uncover time to time to control the cooking, until the potatoes are soft (it will take about 10-15 minutes).
If necessary, add a little more of the artichoke can's liquid but keep in mind that, ultimately, the preparation should be quite dry so that it will all bind.
Serving
Suggestions
Great next to fish or served cold as a salad
Originally Submitted
7/7/2011
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