Artichokes and Potatoes in Saucepan

Carciofi e Patate in Casseruola

Slow-cooked artichokes and potatoes with salted pork ribs make a tasty, rustic Sardinian dish.

4 servings

Easy

Sardinia

EasySardinia

Artichokes and potatoes in saucepan It's a rustic and hearty dish, designed to combine vegetables and meat in a single dish, with a slow cooking process that harmonizes flavors and textures. Artichokes offer a rich vegetal flavor and gradually soften the flesh, while potatoes, cut into large pieces, give the sauce a richer texture without completely losing its structure. Salt-cured pork ribs add flavor and depth, balanced by the aromas of garlic, parsley, andbay leafThe technique in saucepan It requires moderate heat, a lid, and a controlled amount of water: the liquid must accompany the cooking, keep the ingredients moist, and gradually reduce. This recipe is typical of Sardinian cuisine.

Instructions

Voice reading

5 steps · natural Italian voice

Prepare the ribs

Place the salted pork ribs in a shallow pan, after having prepared them for cooking according to their conservation. Add a little olive oil and the clove of garlic poached, then browned over medium heatContinue until the surface of the meat browns and the bottom releases an aromatic scent, without letting the garlic burn.

Add the artichokes

Add the artichokes to the shallow pan together with the meat. Pour enough water to keep the bottom moist, season with salt to taste with attention to the presence of the salted ribs and complete with parsley andbay leaf indicated in the preparation. Bring the liquid to a light boil, then lower the heat.

Cook slowly

Cover the shallow pan and let the artichokes cook over low heatMaintain a gentle simmer and check that the bottom doesn't dry out; if necessary, add a little water. Continue cooking until the artichokes begin to become tender and the liquid takes on a more concentrated flavor, without reducing completely.

Add the potatoes

Halfway through cooking, add the potatoes cut into large pieces, distributing them in the shallow pan around the artichokes and ribs. Pour in a little water, just enough to support the cooking, then cover. The large pieces help the potatoes hold their shape while absorbing the flavorful juices.

Complete cooking

Continue cooking over low heat Cover and cook until the potatoes and artichokes are fork-tender. The bottom should remain moist and slightly thick, not watery; the meat should be piping hot and the herbs should be distributed throughout. Serve the dish directly from the shallow pan.

Chef's Tips

Brown the ribs in a little oil, then cover and cook gently: the bottom should remain moist, without drying out, so the artichokes and potatoes cook tenderly and absorb the flavor of the meat.