Excluding bread and water, what are five ingredients that you could not live without? Not dishes – individual items. I’m really curious about this. I saw the question recently and I’ve been thinking about my list, modifying, deliberating, agonizing (why?!) and returning to my original thoughts. It’s more difficult than you think! Here is where I stand at the moment:
- olive oil
Golly, that was hard. Please tell me yours. Do it. Do it.
Oh yes, and I’m including a picture of these gorgeous little baby artichokes that I found at the market. They are so ridiculously beautiful that I have to share them. I used them to make more artichoke and potato hash.
So back to your list…
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artichoke and potato hash - tasty
Last night’s dinner was delicious and I want to share it with you. Homey little brown potatoes get some panache by the addition of artichoke hearts, garlic and capers. Don’t be shy – the flavors are surprising – amazing. The minute the garlic and capers hit the pan with the browned potatoes and artichokes, you are overwhelmed with such an intoxicating fragrance! Over and over again we commented on how good it smelled.
Artichokes are in season right now; it’s a great time to take advantage of the fresh offerings and reasonable prices. Since the market was sold out of baby artichokes (the original ingredient in the recipe), I used frozen artichoke hearts from Trader Joe’s. I can’t wait to try this with the fresh, baby artichokes. The recipe below is adapted from A Platter of Figs and serves four – I cut it in half for two and served it with a skirt steak. I hope you will try this and love it as much as I did!
artichoke and potato hash
- 1/3 cup extra virgin olive oil
- 2 lbs medium waxy potatoes such as yellow fin or yukon gold, peeled and cut into one inch chunks (I actually used medium red potatoes, peeled and cut into a bit of a smaller dice)
- 15 baby artichokes – about 2 lbs (I used about 15 frozen artichoke hearts and halved them lengthwise)
- 1 cup flat-leaf parsley leaves, roughly chopped (I didn’t have this on hand so I didn’t use it!)
- 2 tbsp capers (we are heavy on the capers here, and used the larger size)
- 4 cloves of garlic, finely chopped
- bring six cups of salted water to boil in a 2 quart saucepan
- add potatoes to saucepan, reduce heat to medium, and simmer until almost tender, about four minutes (adjust cooking time depending on potato size)
- drain potatoes and transfer to a dry surface to cool for a moment
- trim your artichoke hearts lengthwise, if using – OR – trim away tough outer leaves of baby artichokes to expose their tender, pale green interior, and slice them into 1/4 inch wedges
- heat olive oil in a 12″ skillet over medium high heat, and add potatoes, flipping occasionally until they are light brown (about 10 minutes depending on size of potatoes)
- add the artichokes and cook, flipping occasionally until artichokes and potatoes are golden brown and tender (about 10 minutes more depending on size of potatoes and artichokes)
- season with salt and freshly ground black pepper, and add parsley, capers and garlic
- stir to combine and remove from heat… delicious!
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