Preparation:
Sauté the onions and garlic in the oil until almost transparent. Add the parsley, potatoes and chicken stock and cook, covered, for 10 to 15 minutes or until the potatoes are just barely tender.
Add the artichokes and simmer, covered, for another 10 minutes. Add salt and pepper to taste.
Comments: When you walk into a Greek restaurant kitchen to look at the food -- and you are expected to do this in Greece -- you will very often find a great pan of artichokes and potatoes sitting in a steam table.
The olive oil used is rich and aromatic, and the artichokes are fresh and tender. You cannot help but point at the pan and yell "Yes!".
This dish is too good to limit to the artichoke season. I make them with frozen chokes and the results are not bad. Fresh artichokes may be substituted in this recipe. |
