Baked Artichokes and Potatoes

Baked artichokes and potatoes are a delicious spring side dish, and in their own way, a classic of Italian cuisine, combining the sweetness of potatoes with the unique savoriness of artichokes. Here’s how to prepare this dish.

Ingredients

• 4 artichokes
• 600 g of potatoes
• 2 cloves of garlic
• Juice of 1 lemon
• Parsley as needed
• Salt and pepper as needed
• Extra virgin olive oil as needed
• 1 sprig of rosemary

Preparation

1. Preheat the oven to 180° C.
2. Clean the artichokes by removing the hardest outer leaves, the tips, and any fibrous inner parts. Cut them into quarters and place them in a bowl with water and lemon juice to keep them from blackening.
3. Peel and cut the potatoes into wedges, not too thin.
4. Drain the artichokes and dry them with kitchen paper.
5. In a baking dish, combine artichokes and potatoes, add the garlic cloves, the rosemary, and finely chopped parsley.
6. Season everything with extra virgin olive oil, salt, and pepper, mixing well to coat the vegetables with the seasonings.
7. Bake and cook for about 40-50 minutes or until potatoes and artichokes are golden and tender, turning halfway through cooking.

Curious Facts

Artichokes are a versatile ingredient in Mediterranean cuisine, known for their diuretic and antioxidant properties. This dish is an example of how Italian cuisine often requires just a few simple ingredients to create full and satisfying flavors, enhancing the products of the vegetable garden.

Serve the baked artichokes and potatoes hot as a side dish for meat mains or as a unique dish for a light and tasty dinner.