Flowers are beautiful, but if you really want to give me flowers… make them artichokes! 🌿💚

Artichokes are a staple on my winter table, but at €1 each, they can be quite pricey. That’s where Tuscan creativity comes in! The Carciofata is the perfect solution: by adding stewed potatoes, you get a delicious, hearty dish that enhances the artichokes while keeping it budget-friendly. A simple yet genius combo! 🥔✨

Ingredients

• 4 large artichokes
• 600 g potatoes
• 2 garlic cloves
• 1 small bunch of parsley
• Juice of 1 lemon
• Extra virgin olive oil
• Salt to taste

Direction

1. Wash, peel, and slice the potatoes into 0.5 cm thick rounds. Peel and crush the garlic.

2. Clean the artichokes by removing the tough outer leaves and trimming the stem. Cut them in half, remove the fuzzy “choke” if present, then rinse and cut them into 6 wedges. Soak them in acidulated water with lemon juice to prevent browning.

3. Heat some olive oil in a large saucepan and sauté the garlic. Add the drained artichokes and sliced potatoes, letting them cook for about 2 minutes to absorb the flavors.

4. Pour in 200 ml of warm water, season with a pinch of salt, cover, and let it simmer on low heat for about 15-20 minutes.

5. Meanwhile, wash and finely chop the parsley. Add it to the dish just before removing from heat.

6. When the artichokes and potatoes are fully cooked, increase the heat and let them cook stirring for a few more minutes to create a delicious golden crust.

   Enjoy your Tuscan-Style Artichoke and Potato Stew!