Spanish artichoke pot

Name: Spanish artichoke pot
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.2 kg baby potatoes; 2-3 TABLESPOONS Oil; 4-6 fresh (see right); 7-10 Tbsp or 2 tins (425 ml each) of artichoke hearts; 4-5 medium-sized tomatoes; 4-6 small onions; 4 Stem(s) Parsley; 1 Bay leaf; 10 tablespoons (100 ml) White wine; 7-10 Tbsp salt, white pepper; 1 knife tip according to cloves

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.2 kg baby potatoes
2-3 TABLESPOONS Oil
4-6 fresh (see right)
7-10 Tbsp or 2 tins (425 ml each) of artichoke hearts
4-5 medium-sized tomatoes
4-6 small onions
4 Stem(s) Parsley
1 Bay leaf
10 tablespoons (100 ml) White wine
7-10 Tbsp salt, white pepper
1 knife tip according to cloves

Directions

1
Peel, wash and halve or quarter the potatoes. Heat the oil in a large pan. Fry the potatoes for 20-25 minutes, turning occasionally. Drain artichoke hearts from the tin, cut in half lengthwise
2
If necessary, blanch the tomatoes and quench. Peel the skin. Cut the tomatoes into small pieces. Onions peel, halve or quarter. Wash and pluck the parsley and cut into fine strips.
3
After 15 minutes, add the onions, tomatoes and bay leaf to the potatoes and fry. Add the artichokes, deglaze with wine. Cover and stew for about 5 minutes. Season with salt, pepper and cloves. Sprinkle with parsley