Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Passato di carciofi con patate, cipolla, crostini di pane e peperoncino

Artichoke and Potato Purée with Onion, Croutons, and Chili Pepper

Name: Artichoke and Potato Purée with Onion, Croutons, and Chili Pepper
Total time: 2700 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 large artichoke; 1 fresh green onion

Giovanna Margiotta @giovanna

A very flavorful, simple, and healthy dish! You can enjoy it hot or cold!

Giovanna Margiotta @giovanna

A very flavorful, simple, and healthy dish! You can enjoy it hot or cold!

Saved

Ingredients

about 45 minutes

1 serving

1large artichoke
1fresh green onion
7 oz red potatoes (about 3 small potatoes, 200 grams)
1 1/2 tablespoons extra virgin olive oil (20 ml)
1 teaspoon hot chili pepper (about 5 grams)
1 1/4 cups vegetable broth (300 ml)
1 tablespoon bread croutons
Salt, to taste
1 mint leaf, for garnish

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Steps

about 45 minutes

1

Cut off the stem and remove the tough outer fibers. Remove the toughest leaves from the artichoke, trim the tips with a knife, and take out the central choke. Cut the artichoke in half or quarters and place in water with lemon juice.
2

Rinse well and add to a skillet with the chopped green onion and olive oil. Sauté, then add the peeled potatoes cut into chunks. Pour in enough vegetable broth to almost cover the vegetables, cover, and let simmer.
3

Once the vegetables are cooked and the broth has reduced but not completely evaporated, season with salt if needed. Set aside a piece of the stem and a wedge of artichoke. Purée the rest with an immersion blender. Serve topped with a sprinkle of chili pepper, the reserved stem sliced into rounds, the artichoke wedge, bread croutons, and the mint leaf.
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