Pan‑fried Potatoes with Artichokes

Ingredients

• 1 kg potatoes
• Salt
• 50 ml lemon juice
• 1650 g artichokes (6 artichokes)
• 4 shallots
• 3 Garlic cloves
• 200 g Cherry tomatoes
• 12 sage leaves
• 6 tbsp Olive oil
• pepper (ground)

Instructions

1. 1.

   Wash the potatoes, boil in salted water for about 20 minutes, then drain, rinse, peel and cut lengthwise into quarters.

2. 2.

   Bring 1 l of water with a pinch of salt and lemon juice to a simmer in a large pot.

3. 3.

   Break off the stems of the artichokes, trim the tips (upper third) with kitchen scissors and remove the outer leaves generously. Thinly peel around the stem base. Immediately place in the lemon water, bring to boil and let simmer gently for 10 minutes uncovered. Remove from heat and set aside in the liquid.

4. 4.

   Peel the shallots and cut lengthwise into strips. Peel the garlic and slice thinly. Lift the artichokes from the liquid, cut lengthwise into quarters and discard the choke. Wash and halve the tomatoes.

5. 5.

   Heat the olive oil in a large non‑stick pan, add potatoes and artichokes and fry over medium heat for 6–8 minutes until golden yellow. Add shallots and garlic, stir occasionally and cook another 5 minutes, then fold in tomatoes and sage and cook about 2 more minutes; season with salt and pepper.