La Pasqua Napoletana: Carciofi e Patate Soffritti, Sautéed Artichokes and Potatoes

To serve 6:

  • 8 artichokes (they should be firm and feel solid — soft or light artichokes will probably have fuzzy hearts)
  • The juice of a half a lemon
  • 1/2 cup + 1 tablespoon olive oil for the artichokes
  • 2 cloves garlic
  • Salt to taste
  • 3 pounds (about 1.5 k) baby potatoes (if they’re small and fine-skinned they need not be peeled)
  • 1 pint olive oil for the potatoes
  • A bunch parsley, minced
  • Pepper to taste

If the potatoes are young and fine skinned, wash and rub them with a rough cloth. Otherwise, peel them.

Trim the tough outer leaves off the artichokes (continue until the exposed leaves are almost all white), cut the tops off (perpendicular to the length of the artichoke) and cut them into eighths, putting the slices into water acidulated with lemon juice to keep them from turning black. When you have finished cutting them up, pat them dry and sauté them in a pan with the oil, garlic, salt, and minced parsley. Begin over a low flame, covered, and after a little while uncover them and turn them often so they cook well on all sides, browning and almost coming apart. When they’re done drain away almost all the oil.

In the meantime heat the remaining oil in a high-sided pot suitable for frying, and add the potatoes in one fell swoop with a half cup of water. Let them cook gently at first, covering the pot so that they soften, and then raise the flame and uncover them to brown them.

Once the potatoes have browned, drain them and add them to the artichokes, together with salt and pepper to taste, and simmer for about ten minutes over a very low flame.

About artichokes and preparing them
Other Neapolitan Easter Recipes


Tags: , , , , , , , ,

Categories: Campanian Vegetables, Carciofi & Cardi - Artichokes & Cardoons, Holiday dishes, Potatoes

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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