Recipe courtesy of Guy Fieri
Total:
35 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender. Drain and turn out onto a cutting board. Smash the potatoes with the side of a large knife or spatula.

Heat a large cast iron skillet over medium-high heat and add the olive oil. When the pan is very hot, but not smoking, add the cipollini onions, and cook until starting to caramelize, about 4 to 5 minutes Add in the drained artichokes and season with salt and pepper, to taste. Cook for 2 to 3 minutes before turning them so that they will caramelize. Add the potatoes and cook until the potatoes are starting to brown, then stir in the garlic and the thyme. Slowly pour in the chicken stock, scraping up the bits from the bottom of the pan. Sprinkle with the vinegar and adjust seasoning with salt and pepper, if necessary. Transfer to a platter and garnish with chopped parsley.

IDEAS YOU'LL LOVE

Sweet Potato Hash

Recipe courtesy of Sunny Anderson

French Onion Soup

Recipe courtesy of Tyler Florence

Roasted Onion Dip

Recipe courtesy of Nancy Fuller

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Corned Beef Hash

Recipe courtesy of Jay Hajj

French Onion Soup

Recipe courtesy of Alton Brown

Oven Fried Onion Rings

Recipe courtesy of Jeff Mauro

Sweet Potato and Mushroom Lasagna

Recipe courtesy of Jeff Mauro

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking