Country artichoke dish

Ingredients for 4 servings:

• 6 large artichokes, whole, fresh (or 12 frozen, small artichoke hearts)
• ½ lemon(s), the juice
• 150 ml oil (olive oil)
• 500 g spring onion(s), cut into approx. 3 cm long pieces
• 2 cloves garlic, finely chopped
• 500 g tomato(s), skinned, pitted, chopped
• 150 ml white wine
• Salt and pepper, black
• 500 g potatoes, peeled, diced
• possibly vegetable stock (cubes)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

(Alcachofas a la Compesina)

Remove the stems, leaves, and hairy insides (hay) from the fresh artichokes, using only the artichoke hearts. Quarter them and place them in a shallow glass bowl. Mix water with the juice of half a lemon and pour over the artichokes. Heat olive oil in a heavy, cast-iron saucepan (or a wok or other casserole dish). Sauté the onions and garlic until soft. Add the tomatoes and sauté for two minutes. Deglaze with wine and season with salt and pepper. Add the drained artichoke hearts, diced potatoes, and the remaining lemon juice. Bring to a boil, reduce the heat, and simmer covered for 15 minutes. Season to taste and add salt and pepper if desired. Serve hot or cooled to room temperature with white bread. Variation: As a main course for meat eaters, brown diced beef or lamb with the dish.