lunedì 3 agosto 2009


Side dish - Vegetarian

1 small onion, chopped
5 medium potatoes, peeled and cut in wedges
10 1/2 oz artichoke hearts, sliced
3 tbsp extra virgin olive oil
3 sprigs parsley, chopped
Salt and pepper

In a deep skillet or a saucepan on medium heat, warm oil and sautee the onion for about 4-5 minutes, until it becomes lightly brown and tender.
Add potatoes and artichokes, stir well to combine, adjust with salt and pepper and add 2 cups of water.
Bring to a boil then lower heat, cover and cook for 15 minutes, stirring occasionally.
When the vegetables are ready, add parsley (and salt and pepper if necessary) and stir; arrange on a platter, sprinkle with more parsley and serve immediately.

It saves time if you use frozen artichoke hearts or fresh pre-cleaned ones.
It pairs with red and white meats, fish eggs but it's great alone, too.

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