Artichoke Bottoms in Red Wine
40’ min.
Easy
Serves 4
Ingredients for the oven preparation:
- 8 artichoke bottoms
- 2 medium potatoes, cut into pieces
- Salt to taste
- Extra virgin olive oil to taste
- Breadcrumbs to taste
- 1 glass of red wine
- Water as needed
Ingredients for the sauce:
- 1 bunch of parsley
- 2 tablespoons of capers
- 4 anchovy fillets in oil
- Pepper to taste
- 2 garlic cloves
- 1 onion
- Salt to taste
- 4 tablespoons of extra virgin olive oil
Preparation of the sauce:
Finely chop the parsley, capers, anchovies, garlic, and onion. In a bowl, mix all the chopped ingredients with pepper, salt, and extra virgin olive oil until you get a smooth sauce.
Oven preparation:
Preheat the oven to 170°C and line a baking tray with parchment paper, greased with a little oil. Place the artichoke bottoms on the tray and add a spoonful of sauce on each one.
Distribute the potato pieces around the artichokes and season everything with salt, oil, and breadcrumbs. Pour the red wine into the tray and add enough water to cover the bottom. Bake for about 40 minutes, until the artichokes and potatoes are tender and the breadcrumbs are golden.
Pan preparation:
Heat a bit of extra virgin olive oil in a non-stick pan over medium heat. Place the artichoke bottoms in the pan and add a spoonful of sauce to each. Scatter the potato pieces around, season with salt and breadcrumbs. Pour the red wine into the pan and add enough water to cover the bottom. Cover and cook over medium-low heat for about 40 minutes, until the artichokes and potatoes are tender and the breadcrumbs are golden, adding water as needed during cooking. Serve hot and enjoy!
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