Baked artichokes, onions and potatoes

Baked artichokes, onions and potatoes

Carciofi, cipolle e patate al forno

By
From
The Collection
Serves
6-8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
salt
pepper
400g whole flat onions
600g young artichokes, trimmed of all tough stems and leaves
600g new potatoes, scraped and cut into half
150g taggiasca olives
20 whole cherry tomatoes
150ml extra virgin olive oil
1 litre Chicken stock
or 1 litre Vegetable stock
bunch flat-leaf parsley, coarsely chopped

Method

  1. Preheat the oven to 180°C.
  2. Put some boiling salted water over the onions and blanch them on the heat for 6 minutes.
  3. In a large ovenproof dish, assemble the drained onions, the artichokes, potatoes, olives and tomatoes. Pour over the olive oil, add salt and pepper to taste, and mix thoroughly. Add the stock and bake in the preheated oven for 30 minutes, stirring a little, and then cook for a further 10–15 minutes at 200°C to produce a little crust. Take out of the oven, sprinkle with the parsley and serve.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again