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