John Myers
Ingredients for 4 servings:
- 5 artichoke hearts, cleaned
- 1 lemon(s), the juice
- 1 kg potatoes
- 3 large onions, chopped
- 8 tbsp extra virgin olive oil
- 1 tbsp garlic, finely chopped
- 3 tbsp parsley, chopped
- Salt and pepper from the mill
- n. B. water
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
scallops and roasted potatoes
Quarter or sixth the cleaned artichoke hearts and immediately rub them with lemon juice to prevent them from turning black. Peel and wash the potatoes, and cut them into 2-3 cm pieces. In a large pot, preferably a cast-iron pot, fry the onions in olive oil. They should be golden yellow, but not dark. Add the garlic and sauté briefly, then add the potatoes and artichokes. Then add the chopped parsley, salt, and freshly ground pepper, and stir everything thoroughly a few times. Add about 6 tablespoons of water, reduce the heat, cover the pot, and simmer gently for about 40-50 minutes. You can add a few more tablespoons of water if the liquid has already reduced. When the potatoes and artichokes are soft, taste and season with salt and pepper if necessary.
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