Recipe courtesy of Joey Altman
Save Recipe Print
Total:
1 hr 15 min
Prep:
20 min
Inactive:
30 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Trim the top 1-inch off of the artichokes and peel the outer leaves off to the tender light green ones. Quarter each artichoke into wedges. If not cooking immediately, place in lemon water to prevent browning. Cut potatoes into four wedges.

In a large skillet, on medium-high heat, saute the potatoes and artichokes in oil and butter for 5 minutes so the potatoes just start to brown. Add garlic and saute until garlic just starts to brown. Add chicken stock. Turn down heat and continue cooking for 15 minutes. Chicken stock should reduce down to a 1/2 cup. Season with salt, pepper, and parsley.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Roasted Shiitake and Yukon Gold Potatoes

Recipe courtesy of Ming Tsai

Herb Roasted Alaskan Halibut with Fennel Confit, Nicoise Olives, Sweet Peppers and Yukon Gold Potatoes

Recipe courtesy of El Dorado Kitchen

Pan-Roasted Monkfish with Wild Mushroom Stuffed Yukon Gold Potatoes, Sauteed Spinach and Red Wine Sauce

Recipe courtesy of James Ormsby

Browse Reviews By Keyword

          Latest Stories