Artichokes and Potatoes

Artichokes have a subtle flavor that is hard to describe. Although artichokes have a bitter quality to them they contain a chemical component called cynarin which makes other foods eaten with them taste sweeter. Artichokes pair well with other soft slightly sweet flavors such as leeks and carrots. Combining artichokes with potatoes is a good combination since the potatoes take on the flavor of the artichokes especially if the two are cooked slowly together. The baby artichokes work well here since they only need be cut in half after removing the dark outer leaves and the potatoes should be cut to the same size. A one to one ratio of artichokes to potatoes works well and about half that amount of onion or leek. Since leeks tend to be milder it is o.k. to use more without over powering the artichokes. Other seasoning choices include garlic and anchovies, pepper flakes and mint, or thyme and tarragon. A light hand with these extra ingredients is better and should serve to support the artichokes rather than dominate them. This dish should be cooked slowly. Start with just olive oil over a low heat enough for some sizzle and sweating but not browning. There should be enough oil to coat the vegetables but they shouldnt be swimming in oil. This initial cooking in just oil will help keep the artichokes from oxidizing. If a woody herb like thyme or rosemary is being used they should be added at this point. More delicate herbs like parsley, tarragon or mint are better added at the end. After the onion or leeks are translucent add a little water or chicken stock and cover the pan. There should be enough liquid to steam the artichokes and potatoes but the ideally it will be cooked out when the vegetables are ready. Keep an eye on the pan to make sure it doesnt dry out and add additional liquid if it does before the vegetable are tender. This should take about twenty minutes. Once the vegetables are cooked to your liking add salt, lemon, chili flake, pecorino or parmesan as you like.