Ingredients for 4 people:

  • 4 medium, purple artichokes
  • 400 g small new potatoes
  • 1 dl ( 1/3 cup) olive oil
  • 1/3 de litre (1 1/3 cup) water
  • 6 garlic cloves
  • 2 bay leaves
  • 4 thyme sprigs
  • 1 lemon
  • Salt and pepper
  • parmesan

Scrape the potatoes, wash them, dry them and cut them in half. Heat the oil in a pot, add water, garlic cloves, unpeeled, bay leaves, thyme, salt and pepper and bring to a boil. Add the potatoes and cook for 5-7 minutes.

Cut the lemon in half and tail artichokes. Remove the tough outer leaves. Cut each artichoke in half and then each half into three slices and rub with half a lemon. Cut off the end of the large leaves and rub lemon again. Add the artichoke slices to the pot, turn and cook for another 15 to 20 minutes, depending of the size of your artichokes.

Cut the parmesan and make short chips. Put artichokes slices and potatoes in a serving dish, sprinkle with parmesan chips and serve immediately as is or to accompany deliciously a tender veal or pork roast, lamb or also poultry …

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