Vegetarian mains
Sautéed artichokes, potatoes and carrot
Apart from the slight fiddle of preparing the artichokes, this is a very easy vegetarian side. It goes well with lamb chops, grilled portobello mushrooms or chicken. There's no need to be exact about proportions – this recipe's all about using up whatever new season veg you have in your veg box.
Ingredients
- 2 large globe artichokes
- lemon juice
- 3 tbsp olive oil
- 350g waxy salad potatoes, peeled and diced into 1cm cubes
- 225g medium carrot, sliced about 1cm thick
- ½ tbsp fresh parsley, finely chopped
- ½ tbsp fresh fennel or dill, chopped
- ½ tbsp fresh chives, finely chopped
- salt and pepper
Method
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Step 1
Snap the stems off the artichokes. Using a sharp knife, cut the leaves and scrape off the choke. Turn in lemon juice as you work to prevent browning.
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Step 2
Dice the naked bases into 1cm cubes. Toss in lemon juice and pat dry.
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Step 3
Heat the olive oil in a wide, heavy frying-pan. Add the potatoes, artichokes and carrots and sauté gently for about 15 minutes, turning frequently, until tender and browned.
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Step 4
Drain briefly on kitchen paper, then toss with herbs, salt and pepper. Serve immediately.
