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Photos, Recipes & CookTales For Those Who Enjoy Cooking



Serves 2

A CookTale

I consider this high on the list of my favorite vegetable dishes. It’s completely prepared on the stovetop in a saute pan with no more than a film of oil. (With less oil the vegetables seem to brown faster). On the other hand if the pan appears to dry, you can always add a splash more of oil. The dish is cooked in three easy stages. Described in Method.


3/4 Pound of Baby Red Potatoes, halved
1 Package of frozen baby Artichokes, defrosted
2 Garlic Cloves thinly sliced
1 TB of EVOO + 1 TB more for finishing the dish
Kosher or Sea Salt & Black Pepper


1. Heat a deep sided saute pan, add a thin film of EVOO.
2. Add the Garlic & saute until tender & lightly colored.
3. Add the Artichokes & saute until deeply colored & tender. Remove to a bowl.
3. Add the potatoes & saute until deeply colored & tender.
4. Return the Arichokes & Garlic to the pan, cover & cook to be sure that everything is tender.
5. Add a splash of EVOO & season to taste.

Added 2 

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