Everyone loves roast potatoes and here they are tossed with slivered artichokes (already skillet cooked with onions and garlic), lots of fresh oregano, and extra-virgin olive oil. It is a completely vegetarian dish full of flavor that will transport your table to the Seven Hills.
Serve with a piece of grilled fish or meat, especially grilled lamb chops. Or simply turn this dish into a crispy baked treat by adding some shredded young Pecorino Romano, spreading it over the potatoes and artichokes in the last 5 minutes of baking.
- 2 pounds Yukon gold or other good roasting potato
- 1-1/2 pounds small artichokes (or more if using large ones)
- 1 lemon (for acidulated water)
- ½ cup extra-virgin olive oil
- 4 plump garlic cloves, sliced
- 1-1/2 cups sliced onions
- 1-1/2 teaspoons salt or to taste
- ¼ teaspoon peperoncino or to taste
- 1/4 cup fresh oregano leaves (or 1 teaspoon dried)
Trim the artichokes and cook them al tegame:
Trim the artichokes slice lengthwise ¼-inch thick and soak the slices in acidulated water (see Trimming and Slicing Artichokes).
Pour 4 tablespoons of the olive oil into the skillet, stir in the garlic and onion, and set it over medium heat. Cook for 4 minutes or so, stirring occasionally, until the onions are wilting.
Drain the artichokes and drop them into the skillet. Stir and season with ½ teaspoon salt and the peperoncino. Cover the pan and cook for 8 to 10 minutes, stirring occasionally, until the artichokes are slightly wilted and can almost be pierced with a fork tip. (If the artichokes are still hard after 5 minutes or so, and the pan seems dry, add a couple tablespoons of acidulated water to steam the slices.) Scrape the softened artichokes, onion, garlic and all the oil from the skillet into a large bowl.
Toss potatoes with the artichokes and bake
Meanwhile, arrange a rack in the middle of the oven; preheat to 375°.
While the artichokes are cooling in the bowl, peel the potatoes and slice them into rounds, about 1/3-inch thick.
Toss the sliced potatoes with the artichokes in the bowl. Drizzle over 3 more tablespoons olive oil; scatter the oregano and another teaspoon salt on top and toss again.
Brush the baking dish with the remaining tablespoon of oil and fill it with the seasoned potatoes and artichokes, spread evenly. Cover the dish with a sheet of aluminum foil: tent the foil so it does not lie on the vegetables and crimp it against the sides of the dish.
Bake the potatoes, covered, for about 25 minutes then remove the dish from the oven and take off the foil. With a wide spatula, gently turn the potatoes over in the dish, without breaking them. Return the pan to the oven, and bake uncovered for another 15 minutes or until the potatoes are cooked, crisped and colored nicely—the way you like them.
Taste the potatoes and adjust the seasoning; serve them hot right from the baking dish.