The flavors of potato and artichoke go so well together, and the textures are similar as well, so there is a flavorful surprise possible with each bite. Crisping the outsides gives a wonderful contrast to the interior creaminess, and the mild spring garlic adds a gentle garlicky note without any of the heat bulbed garlic can. If you don’t have spring garlic, spring onions, scallions, or no alliums will work also.
INGREDIENTS:
16-20 smallish (1¼-1¾ inch) Yukon Gold, Yellow Finn, or other waxy and sweet fleshed potato, scrubbed
3 medium-large to large artichokes, trimmed to the heart, scraped of all choke, cut into rough ½-inch cubes
1-2 spring (green) garlics, white and most tender green only, sliced finely
1 tablespoon fresh marjoram, small leaves please, chopped if needed
Salt (use large flaky salt such as Maldon, Murray River, or Sel de Camargue or Diamond Crystal Kosher) and fresh ground pepper to taste
Olive oil as needed
METHOD:
Put potatoes into a pot and cover with cold water by 1-inch. Salt water heavily and bring to a boil. Once water boils, reduce heat to simmer and cook just until a sharp thin bladed knife will pierce the potato and go in a bit. The potato should not be raw, nor should it be done all the way through. Use a slotted spoon to remove potatoes from the pot to a largish bowl.
Put the artichokes into the water and cook until just barely tender. Remove from water to a separate bowl. Discard water. It is important to cook the artichokes after the spuds as the artichokes would flavor the potatoes otherwise.
Heat a heavy gauge pan large enough to hold the potatoes in a single layer over medium heat. While the pan heats, drizzle oil enough to just coat over the potatoes, and roll them around to cover evenly. When the pan is good and hot, add a light film of oil just to coat the pan bottom, then add the potatoes. Cook, turning and rolling as needed to crisp the potatoes.
When the potatoes are 3/4s done, add the artichoke heart to the bowl with the oil residue (easier to wash one bowl and rinse one than wash two, right?) and film the artichoke lightly. Make some space in the center of the pan, and add to the pan with the potatoes. Cook, crisping both vegetables. When crisp, remove to a bowl, then film pan with oil. Add the spring garlic and toss to coat with oil. Sauté around one minute or until fragrant and starting to turn “clear” and soft. Add back the potatoes and artichoke, scatter with marjoram and good drift of salt and some pepper. Toss to incorporate the ingredients evenly and serve hot.
Chef’s Notes: This dish works fine without the herbs and without any alliums. Salt, however, really does enhance the dish. Flaky crunchy salt, no fine grained sea salt or Mortons. You want the crunch, and the little hits of salty flavor to contrast with the tender texture of the potatoes and the sweetness that comes from the potato and the sweet aftertaste that artichokes generate. Using fine grained salts merely makes the dish salty. If salt is not on your list of things to use, try hitting the dish with some vinegar, choosing a vinegar-or lemon juice-to match the rest of the meal or wine you are serving. The tart acid hot will have a similar impact to the salt. Just be sure to sauté the dish until the vinegar evaporates unless you add a little butter to form a sauce.
Serves: 4
Source: Chef Andrew E Cohen
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