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!
Handmade Potatoes and Rosemary Taralli
Natural sliced artichokes
Wooden box with terracotta jar and 3 liters of extravirgin olive oil
Sweet and sour peppers
Taralli with celline olives and capers
Giardiniera (Mixed sweet and sour Vegetables)
Taralli with raisins and onions
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
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.