Braised Artichokes and Potatoes

Ingredients (serves 4)

6 artichokes

4 potatoes

1 lemon

1 red onion

Fondo Gionino extra virgin olive oil

parsley

salt and pepper

Preparation:

1. Clean the artichokes by removing the tough outer leaves, trimming the tops, and peeling the stems if needed. Cut them into wedges and immediately place them in a bowl of water with lemon juice to prevent browning.

2. Peel the potatoes and cut them into medium-sized wedges. Try not to cut them too small so they hold their shape during cooking.

3. Heat olive oil in a deep pan or pot over medium heat. Add finely chopped onion and sauté until soft and lightly golden. Then add chopped parsley and stir briefly to release its aroma.

4. Add the drained artichokes and sauté for about 1 minute so they absorb the flavors of the onion and oil.

5. Add the potato wedges, season with salt and pepper, and pour in a small amount of broth (vegetable or chicken), just enough to partially cover the ingredients.

6. Cover with a lid and simmer over medium heat for about 15 minutes, checking occasionally to make sure it doesn’t dry out. Add a little more broth if necessary.

7. Remove the lid, increase the heat, and let any excess liquid reduce slightly. Finish with fresh parsley and a drizzle of high-quality extra virgin olive oil before serving.

Storage & tips
Store in the fridge for up to 48 hours in an airtight container.
Reheat gently with 1–2 tablespoons of water.
Not recommended for freezing.

Optional: use vegetable broth instead of water or add black olives for extra flavor.

Buon appetito!