Eating Made Easy | Oven Baked Artichokes & Potato

Artichokes originated in Southern Europe right around the stunning, sun-filled Mediterranean. The main producers of this fully loaded vegetable are Italy, Spain and France. There are several different types of artichoke: Green, purple, large, medium and the spined artichoke (spinoso Sardo) which originates in Sardegna (and in Peru). If you’re lucky enough to have a friend, who owns an artichoke farm, then tummies will be full and happy through-out the year.

Artichoke Field

The edible and best part of the artichoke is known as the ‘heart.’ The heart sits at the base of the stem and is loaded with gooey goodness. You can also eat the bottom part of the leaves by scrapping off the flesh of the leaf with your teeth. After boiling, this part becomes fleshy with desire and you can dip it in numerous dips, or eat it plain like I do.

Spinoso Sardo

There are a billion recipes out there in cyberspace, for a billion and one delicious dinners using the Artichoke. I’m here to tell you the easy way, the clean way, and the fun way.

How to make Oven Baked Artichoke & Potato

  • Head to your local farmers market to select your artichoke(s).
  • Cut stem leaving about 1-2 inches of stem intact (stem can be eaten if desired, after boiling. It has a very bitter taste.)
  • Wash artichokes under water. If not cooked immediately the artichoke will turn brown. To prevent colouring, splash the artichoke with lemon, or place in vinegar water in the fridge. (Note: it’s best to use fresh artichokes immediately unless you are jarring them.)
  • Boil water adding a pinch of salt.

Boiled Sardinian Artichokes

  • Par boil artichokes & chopped potatoes for 10 minutes.
  • Drain.
  • Place in oven safe cooking dish.
  • Add chopped potatoes.
  • Get all herb friendly. Add what you want: thyme, basil, garlic wrapped in tinfoil with a hint of olive oil, onions, pepper, salt, the options are endless. Have fun create.
  • Bake on 220c for 45 minutes.
  • Remove and enjoy.

To Buy List:

  • Artichokes
  • Potatoes
  • Olive Oil

Oven Baked Artichokes & Potatoes before the Oven

Sorry, there is no after picture. We are always too hungry by that point. But I hope you get the point! It’s easy! And it’s clean eating which is good for you. Did you know that artichokes have the highest level of ‘total antioxidant capacity‘ than any other vegetable? Making the artichoke the perfect natural vegetable to even drink as a diuretic tea! Artichokes help aid in digestion, they help to strengthen weak livers and gall bladders AND they also help to cut cholesterol levels!

It doesn’t get any better than that folks. Go now! Go get your Artichoke On!

I am not a professional chef, nor do I play one on the internet. Everything you see and read here has come from my (in)sane head. Use at your own discretion.

8 responses

  1. You have the charm, locale and skills for a great cooking show, do you realize that? I’d watch every day, young lady! You’d beat the hell out of Rachel Ray!
    Just don’t let the cameraman focus on your rack like they do on French Food at Home!

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