One of my favorite teachers at cooking school was chef Andrea Palmieri, who owns a lovely restaurant in Via Pò. A kind, nice, cheerful man who, in my imagination, was a little out of tune with the gruff role of the brigade commander.
He gave us this recipe, which can be used for a sumptuous side dish or a magnificent pasta sauce.

Artichokes and potatoes

  • Preparation time: 60 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 4 artichokes
  • 2 potatoes
  • 2 anchovy fillets
  • 2 garlic cloves
  • Pennyroyal to taste
  • Parsley to taste
  • 3 tablespoons of breadcrumbs
  • 1 tablespoon of grated pecorino cheese
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • 1 lemon
  1. Instructions
  2. Wash and peel the potatoes. Cut them into round slices.
  3. Wash and clean the artichokes. Remove the tough outer leaves. Clean the stem of the artichoke, eliminating the external fibers. With a digger, remove any barbs present inside.
  4. As soon as each artichoke and stem are clean, dip it in lemon juice to avoid oxidation.
  5. Clean all the artichokes.
  6. Prepare the filling: chop the anchovies with half a clove of garlic and the parsley; add it to the breadcrumbs and pecorino. Season with salt and pepper.
  7. Fill the head of the artichokes with the mixture.
  8. Take a pan and pour in plenty of oil. Put the artichokes at the bottom with the stem upwards, then add the potatoes, mint, and the remaining garlic. Turn on the heat and lightly brown everything. Add the water up to halfway up the artichokes.
  9. Cover with a sheet of baking paper, then close with the lid and cook for about thirty-five to forty minutes.
  10. Season with salt and pepper before serving.

Tips to ensure the success of the dish:

  • I always place the heads of the artichokes on top of a potato slice to prevent the seasoned breadcrumbs from spilling out or burning too much.
  • If you don’t like the strong flavor of garlic, you can leave it whole, poached in the oil, so that you have only a faint hint of it.
  • You can check the cooking progress by inserting a toothpick at the base of the artichoke: if it enters easily, it is ready.