Artichokes and potatoes

When artichokes are fully in season you should buy them in bulk because you can make any number of dishes, all equally delicious and tasty. From the classic risotto with artichokes, to pasta with artichokes, to artichoke omelette, the list of inviting dishes is endless. Today’s recipe, artichokes and potatoes, will give you very little to do because, among other things, it is baked in the oven! Try this delicious side dish and you will find that becomes one of your regular standbys!


50 minutes Total time
30 minutes Active time
Serves 6 persons
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Peel the artichokes, remove the tough outer leaves and spikes, cut into wedges and put them to soak in water with the lemon juice. Peel, wash and slice the potatoes. Grease an ovenproof dish, put a layer of drained artichokes on the bottom, then grated cheese, salt, chopped parsley, a little olive oil, and salt and pepper; then continue layering with the potatoes, salt, more cheese, and plenty of breadcrumbs. Finish by pouring over all four lightly beaten eggs. Bake at 200 °C for 30 minutes.

If you want to give more flavour to this dish, use a ‘pecorino’ (sheep’s milk) cheese in place of the parmesan and add a little garlic olive oil or fresh garlic.
The famous Chilean poet Pablo Neruda dedicated a poem to the artichoke, entitled ‘Oda a la alcachofa’.

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