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🍽️ Crispy Potatoes with Artichokes

381 kcal · 30 min · 4 servings

Ingredients

• 700 g potatoes
• salt
• lemons
• 6 artichokes (approx. 250 g each)
• 4 shallots
• 3 garlic cloves
• 200 g cherry tomatoes
• 8 sage leaves
• 6 tbsp olive oil
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Fill a large pot with two liters of water.
3. 3. Add some salt and a splash of lemon juice to the water.
4. 4. Bring the water in the pot to a boil.
5. 5. Break off the stems of the artichokes.
6. 6. Cut off the top third of the artichoke heads with kitchen scissors.
7. 7. Pull off the tough outer leaves of the artichokes.
8. 8. Place the prepared artichokes into the boiling lemon water.
9. 9. Bring the water with the artichokes back to a boil.
10. 10. Simmer the artichokes uncovered over low heat for ten minutes.
11. 11. Remove the pot from the heat.
12. 12. Let the artichokes cool in the liquid.
13. 13. Take the potatoes out of the pot.
14. 14. Rinse the potatoes briefly with cold water.
15. 15. Peel the potatoes.
16. 16. Cut the potatoes lengthwise into quarters.
17. 17. Peel the shallots.
18. 18. Cut the shallots lengthwise into quarters as well.
19. 19. Peel the garlic.
20. 20. Slice the garlic into thin slices.
21. 21. Take the cooled artichokes out of the broth.
22. 22. Cut the artichokes lengthwise into quarters.
23. 23. Remove the fuzzy inner part of the artichokes (the so-called artichoke wool).
24. 24. Heat the oil in a large pan.
25. 25. Fry the potato and artichoke pieces over medium heat for six to eight minutes until golden yellow.
26. 26. Add the shallots, garlic, and sage leaves to the pan.
27. 27. Fry the ingredients for another two minutes.
28. 28. Turn the ingredients occasionally so they fry evenly.
29. 29. Stir the tomatoes into the mixture.
30. 30. Fry everything for another two minutes.
31. 31. Season the dish finally with salt and pepper.

Nutrition per serving

• kcal: 381
• Protein: 15 g · Fett/Fat: 16 g · Carbs: 43 g