Side Dishes

Potatoes with artichokes

Serves 4

5 artichokes

4 medium potatoes

1 tablespoon chopped parsley

1 clove garlic

2 dl vegetable broth

2 tablespoons olive oil

A small onion

Salt, pepper

Juice of one lemon

Cut the stem of each artichoke so that only about 4 cm remains and peel it. Discard the tough outer leaves and cut about 3 cm off the top of each artichoke. Halve the artichoke and discard the choke, if any. Halve again and place the artichoke wedges in a bowl of cold water acidulated with the lemon juice.  Peel the potatoes and cut into cubes. Finely slice the onion and fry it gently in a pan with the oil. Add the potatoes and artichokes and stir to blend well. Season with salt, pepper, pour the broth and cook with the lid over medium heat for 20 minutes, stirring frequently. Finely chop the parsley with the garlic and add to the vegetables and cook for another 5 minutes. Uncover the pan and continue to cook until water evaporates.