Italian sautéed Artichokes and Potatoes or Carciofi e Patate is a favorite side served dish during a traditional Easter dinner.
This week on #SundaySupper hosted by Lifestyle Food Artistry and Crazy Food Stunts, we’re celebrating Spring. I don’t know about you, but I’ve certainly had enough of winter and snow this season. That’s why I decided to make these Italian Artichokes & Potatoes or Carciofi e Patate in Italian; the light flavors just scream Spring!
How do you make Italian Artichokes and Potatoes?
For this recipe you’ll need baby red potatoes, artichoke hearts, garlic, lemon juice, fresh basil, EVOO, salt and pepper.
Start by adding the potatoes to a double boiler, bring to a boil and cook over high heat until potatoes are fork tender; approximately 15-20 minutes.
Heat the oil in a large nonstick skillet and add the cooked potatoes, artichoke hearts, garlic, lemon juice, and basil. Saute for about 10 minutes until the potatoes start to lightly brown; then season with salt and pepper.
Made with only six ingredients, these Italian Artichokes & Potatoes make the perfect side dish. They’re made on top of the stove instead of using valuable oven space; especially when you usually need that real estate when cooking for a holiday.
This recipe makes enough for ten 1/2 cup servings and takes about 30 minutes to make. You can even prepare these the day before; then reheat in a skillet before you’re ready to serve.
The flavor combination is simple, yet elegant enough to serve for a special occasion and they are delicious! If you have some leftover, heat them up for breakfast the next morning with some eggs. ~Enjoy!
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- Add the potatoes to a double boiler and boil over high heat until potatoes are fork tender; approximately 15-20 minutes.
- Heat the oil in a large saute pan and add the cooked potatoes, artichoke hearts, garlic, lemon juice, and basil. Saute for about 10 minutes until the potatoes start to lightly brown. Season with salt and pepper as desired.
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