Artichoke and potato pan

Name: Artichoke and potato pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 2 TABLESPOONS Oil; 2 can(s) (425 ml each) Artichoke Hearts; 2 medium-sized tomatoes; 4 medium-sized shallots; 3-4 Stem(s) Parsley; 50 ml dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
2 TABLESPOONS Oil
2 can(s) (425 ml each) Artichoke Hearts
2 medium-sized tomatoes
4 medium-sized shallots
3-4 Stem(s) Parsley
50 ml dry white wine
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel the potatoes, wash, halve and pat dry. Heat the oil in a pan and fry the potatoes in it at medium heat for about 20 minutes, turning occasionally. Meanwhile drain the artichokes and cut them in half lengthwise.
2
Wash, clean and quarter the tomatoes. Cut the quarter crosswise in half. Peel and halve the shallots. Wash parsley, dab dry and pluck. Cut parsley into fine strips, except for a little bit for garnishing.
3
About 5 minutes before the end of the cooking time, add the shallots and artichokes to the potatoes and fry them. Add the tomatoes and deglaze with the white wine. Fry for 2-3 minutes more. Season with salt and pepper and sprinkle the parsley on top.
4
Serve in the pan.