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Andalusian artichokes - NOMATCH2

Steamed potato


Total: 40 min


10 min


30 min


1 serving
  • 3 Artichoke
  • 0.5 Lemon
  • 45 mL Sherry vinegar
  • 1 pinch Saffron
  • 12 g Fresh mint
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 50 g Bacon strips
  • 1 potato
  • 1 garlic clove


  • Remove the hard leaves of the artichokes and cut off the green tip; keep only the hearts and a few tender leaves. Cut in 4.
  • Heat a little oil in a sauté pan and brown the diced bacon strips, sliced garlic and the artichokes.
  • Add water to cover and cook for 15 minutes. The water should evaporate.
  • Add the wine and leave for 15 more minutes over heat. Season with salt and pepper. Stir from time to time and add a little water if it sticks to the pan. Dilute the saffron.
  • Just before serving, drizzle with lemon juice and sprinkle with chopped mint leaves.
  • In the meantime, peel the potato, cut in 4 and steam for 15 minutes. Drizzle with olive oil.
  • Serve the Andalusian artichokes along with the steamed potato.

Recipe tips

  • Vary your menu for more pleasure and balance.