The recipe is from Marcella Hazan's Essentials of Classical Italian Cooking. It's a very good cook book for all the basics of traditional Italian cooking.
- 6-8 artichokes or (3-4 large) (I've adjusted the recipe to match the size of theartichokes in the veg box which are on the small side)
- About half a kilo of potatoes cut into inch thick wedges
- 1 onion chopped coarse
- 1/4 cup of extra virgin olive oil
- 1 clove of garlic chopped very finely
- Freshly ground black pepper
- 1-2 tablespoons chopped parsley
- Firstly, to prepare the artichokes, have ready a bowl of water (about a litre) with a tablespoon or so of vinegar or lemon juice - this is acidified water to prevent theartichokes from going black. If the stems are limp, cut them off and discard. Discard all loose leaves with your hands and then chop off the top 1-2 cms of hard leaves. Quarter the artichokes into wedges and put them in the acidified water STRAIGHTAWAY.
- In a heavy-bottomed pan (ideally enamel cast-iron), put the chopped onion and oil and heat on medium. Cook and stir until translucent but not coloured. Then add the garlic, cook unit the garlic is a light gold and then put into the pan the potato & artichoke wedges along with a generous pinch of salt, pepper and all of the parsley. Cook for a couple of mins or so, enough to cover all the ingredients with oil/seasoning.
- Add 1/4 cup of water, adjust to cook at a steady but gentle simmer and cover pan tightly. Cook until the potatoes and artichokes are tender, about 30 or 40 minutes. If the water evaporates while cooking, just add more water, a few tablespoons or so.
- Taste and correct for salt before serving. Enjoy.
Serves about 4-6 as a side dish.