Artichoke and potato stew. Recipe easy but really good, hurry up and buy the artichokes before they run out!! Are artichokes stewed with potatoes, a dash of parsley, aglio e olio. Over a nice egg-eye…a little bread and dinner is served. When I was growing up was one of my favorite dishes: I love the three ingredients and bread in the sauce is fabulous… If you like artichokes also try our artichokes ' ammuddicati’, the baked artichokes, the artichoke croquettes, peas and Bacon.
Ingredients for 4 people:
- 6 artichoke
- 6 potatoes
- 4 eggs
- 6 Tablespoons extra virgin olive oil
- salt to taste
- a little chopped parsley
- a clove of garlic
Clean the artichokes by removing the outer leaves, the hardest parts, the ends: wash them and put them in a bowl with water and lemon juice. Cut them in half and remove the internal barbette, then cut them into quarters (or even into several pieces if they're big). Wash and peel the potatoes and cut them in half and quarters.
Put into a casserole 4 tablespoons oil, potatoes, the artichokes, the garlic and add two glasses of water: the water level must be below the surface of vegetables. Season with salt and pepper and add half of the chopped parsley. Cook over high heat for about 15 minutes: the potatoes and artichokes are to remain al dente.
In a pan to make 4 eggs: heat a little oil, break the eggs, season with salt, pepper and cook to your taste (the yolk should stay soft). Put in each Holster a little potatoes and artichokes with their sauce and slide over an egg to plate: Sprinkle with chopped parsley and black pepper and serve.
L’COMBINATION: given the difficult combination of artichokes with wine, with this dish you We recommend drinking a beer pils brewed by Beer del Borgo, in the village of Borgorose, in the province of Rieti, between the Lazio and Abruzzo. The Scic Pils looks like a dry beer, floral aromas and with a bitter end.