Artichokes and potatoes in tomato sauce
Instructions
Clean the artichokes by removing the outer leaves, toughest, the thorny part and, if appropriate, a beard in the middle.
Torniteli with care and throw, as they prepared them in a bowl containing water acidulated with lemon juice to prevent blackening.
Peel the potatoes, wash them and cut them into fairly large touches.
Prepare a mixture with garlic, stripped of any bud and parsley leaves.
Pour the oil in a saucepan, heat it with the chopped mixture and when it begins to Brown add the artichokes, well drained.
Let them Brown, then add the potatoes.
Mixed, salted, with moderate heat and Cook, uncovering occasionally to check doneness, until the potatoes are soft (it will take about 20 minutes).
If necessary, add a little water but bearing in mind that, in the end, the preparation should be rather dry and well linked.
Ingredients and dosing for 4 persons
- 6 artichokes with plugs
- 6 average potatoes
- 2 cloves of garlic
- 1 sprig of parsley
- 1/2 cup of olive oil extra virgin
- 1 lemon
- Salt