Sicilian Artichokes, Potatoes & Olives

Aaron McLean

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Sicilian Artichokes, Potatoes & Olives




 

¼ cup extra virgin olive oil


2 cloves garlic, crushed


3 anchovies


8-10 cooked or preserved artichoke halves 


300g potatoes, cut into chunks and boiled in lightly salted water until just tender


12 kalamata olives, pitted and chopped 


¼ cup chopped fresh coriander



© Annabel Langbein Media 
http://www.annabel-langbein.com/recipes/sicilian-artichokes-potatoes--olives/169

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Prep time:: 10 mins
Cook time:: 15 mins
Serves:: 4 as a side dish

¼ cup extra virgin olive oil
2 cloves garlic, crushed
3 anchovies
8-10 cooked or preserved artichoke halves
300g potatoes, cut into chunks and boiled in lightly salted water until just tender
12 kalamata olives, pitted and chopped
¼ cup chopped fresh coriander

Heat oil in a large heavy-based pan and gently cook garlic and anchovies over low heat until anchovies soften to a pasty texture, about 5 minutes. Add artichokes and potatoes, cover and cook over low heat for about 10 minutes, stirring occasionally.

Mix in olives and coriander. Cover and cook gently for another 3-5 minutes to heat through and infuse flavours.

Cook's note:

To pit and chop olives, crush them with the side of a cook’s knife, remove stones then chop.