Artichokes and Potatoes

Name: Artichokes and Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Artichokes 4; Potatoes 1.1 lbs; Extra virgin olive oil 4 ½ tbsp; Fine salt to taste; Black pepper to taste; Breadcrumbs coarse ground ¼ cup; Parsley to taste; Lemons 1; Mint to taste

it br es fr de

291.6

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 291.6
Carbohydrates g 30.6
of which sugars g 2.7
Protein g 5.1
Fats g 16.5
of which saturated fat g 2.5
Cholesterol mg 7
Sodium mg 295

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

You know, when it comes to easy and classic Italian sides, roasted artichokes and potatoes are really hard to beat. Really, they are. The mild, tender bite of potato just pairs perfectly with the robust, slightly earthy taste of artichokes—pretty simple but so good. Together, they create this dish that's both crispy and comforting. In Italian kitchens, these two ingredients often pop up in artichoke and potato recipes. Seriously good. We're talking frittatas, pasta bakes, or even risottos. There's a reason this combo is a favorite: it just works.

Potatoes soak up flavors and stay moist, while artichokes add a tangy sharpness that keeps things interesting—like really, really interesting. Whether you call it artichoke potato gratin or just a trusty tray of roasted artichokes and potatoes, it fits perfectly with roast chicken, grilled fish, or even a big Florentine steak. And you know what? Across Italy, folks love how versatile a good artichoke and potato side dish can be.

In Rome, cooks might toss in some herbs, while in the south, a squeeze of lemon adds a fresh kick. No need for fancy ingredients—just good potatoes, fresh artichokes, olive oil, and some salt and pepper. Seriously, the result is golden on the outside, soft in the middle, and packed with flavor. Those who enjoy experimenting might try an artichoke potato casserole or an artichoke and potato mash after seeing how well these ingredients work together. Once you taste this simple mix, it's easy to see why Italians have so many versions, from casual weeknight trays to more dressed-up Sunday meals. It's simple, honest food that—no question—leaves everyone wanting more.

Whether you're cooking for family or hosting a dinner party, this dish is sure to make the meal feel special. For sure.

How to prepare Artichokes and Potatoes

To prepare artichokes and potatoes, first clean the artichokes: remove the tougher outer leaves and cut off the tips 1. Peel the stem to make it more tender. Cut them in half and remove the inner choke 2, then cut them into wedges 3.

Peel the potatoes 4, wash them, and cut them in half and then each half into 4 wedges 5. Place them in a pot with cold water and bring to a boil 6.

When the water comes to a boil, add the artichokes 7 and acidulate with a splash of lemon 8. Blanch them along with the potatoes for 5 minutes, then drain everything. Wash and chop the parsley and mint 9.

Mix breadcrumbs, mint, parsley 10, lemon zest, salt 11, and pepper in a bowl. Pour artichokes and potatoes into a baking dish greased with a little oil and distribute them evenly 12.

Cover with the breadcrumb mixture 13 and drizzle with some oil 14. Bake in a static oven at 350°F for about 25 minutes. If desired, give it a few minutes under the grill to brown it to your liking. Artichokes and potatoes are ready to be enjoyed 15.