A Cheater’s Potatoes and Artichokes

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Milos, Greece

Hi everyone,

It is wonderful to be back in Milos. The weather has been amazing, and we’ve been able to swim every day so far – though I have to admit that we kind of cheat and have wet suits. My recipe today is easy and delicious, full of the flavors of spring and it’s a bit of a cheat too. We spend a lot of time working while we are here and grocery shopping isn’t as easy for me as at home where I can walk to the market and stores in a few minutes.

If you have access to all the ingredients fresh from a market or maybe even your own garden, then for sure your roasted potatoes with artichokes will be even tastier than mine. Be prepared though to put in the time shelling peas and turning artichokes . Or take it easy and cheat my way.

Ingredients for 4 people:

4 large roasting potatoes (throw in one more for good luck if you have it)

2 red onions

1 lb or 500 grams of frozen artichoke bottoms

freshly ground salt, pepper and chili flakes

juice of 1 large juicy lemon or 1/3 cup

2 tablespoons of best quality olive oil

1/4 lb or 250 grams of frozen peas (the ones I got here had some carrot in -adds a bit of color)

1 large handful chopped fresh dill

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Method:

Preheat oven to 190 degrees C or 375 degrees F

Put the frozen artichoke bottoms in a colander and rinse with water to partially thaw. Cut each bottom (sounds rude, I know) into 4 or 6 depending on size. Peel the potatoes, rinse and cut into large chunks. Cut the onions into wedges. Put everything on a cookie sheet or in a roasting pan. Season with the salt pepper and chili flakes. In a small bowl, mix together the oil and lemon juice. Pour over the vegetables and stir to coat  – or, since your hands are clean and you are probably alone in the kitchen, go ahead and mix with your hands. Place in the middle of the hot oven. Roast for half an hour, then stir, being sure to flip the potatoes and artichokes. Roast for another 15 minutes – may take longer depending on your oven and the type of potatoes you use.

While the vegetables are roasting, boil the frozen peas in lightly salted, boiling water as per package directions and chop the dill.

You might also like to make a Greek salad too or read a book.

Check the potatoes – when they are soft on the inside with a crust on the outside, take them out of the oven and slide all the vegetables into a serving dish. Add the peas and the dill. Serve with your Greek salad or a green bagged one if cheating runs deep in your blood.

Enjoy!

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5 thoughts on “A Cheater’s Potatoes and Artichokes

  1. Beth @ Culinary Correspondence April 18, 2016 at 4:28 pm Reply

    Looks so fresh and delicious! Where did you get the idea for this recipe? Great photos by the way 🙂

    • Jan April 19, 2016 at 7:12 am Reply

      Thanks Beth. I love artichokes but am not good at turning them. I guess I haven’t had enough practice (plus it always seems like so much gets wasted) so I leave that bit to others. Last spring we had artichokes and peas a couple of times at different tavernas. Yum! Before we left I happened to have frozen artichoke bottoms and peas and potatoes to use up so I threw them together and stuck them in the oven. We loved the combination so I made it again the other day and thought I’d share. The fresh dill is wonderful but you could use other herbs.

  2. ellenfetu April 18, 2016 at 5:26 pm Reply

    Love this. Will try it! Glad to hear you are there and enjoying.

    I am trying to work out combining Sicily (where we are committed) and Greece airplane-wise. Not easy!! It’s not looking good. Connections between (Nantes) and Palermo and Athens you’d think would be reasonable. Not.

    In Paris for ten days. Doctor appts and friends from CA. All good.

    Be well

    Your friend who loves your humor

    Ellen

    >

    • Jan April 19, 2016 at 7:14 am Reply

      Thanks Ellen, we will find a way. What about coming by sea????

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