Pic of Sautéed artichokes, potatoes and carrot

Sautéed artichokes, potatoes and carrot

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Vegetarian mains

Sautéed artichokes, potatoes and carrot

Side Serves 4 35 min
Apart from the slight fiddle of preparing the artichokes, this is a very easy vegetarian side. It goes well with lamb chops, grilled portobello mushrooms or chicken. There's no need to be exact about proportions – this recipe's all about using up whatever new season veg you have in your veg box.


  • 2 large globe artichokes
  • lemon juice
  • 3 tbsp olive oil
  • 350g waxy salad potatoes, peeled and diced into 1cm cubes
  • 225g medium carrot, sliced about 1cm thick
  • ½ tbsp fresh parsley, finely chopped
  • ½ tbsp fresh fennel or dill, chopped
  • ½ tbsp fresh chives, finely chopped
  • salt and pepper


Prep time: 15 min
Cooking time: 20 min
  • Step 1

    Snap the stems off the artichokes. Using a sharp knife, cut the leaves and scrape off the choke. Turn in lemon juice as you work to prevent browning.
  • Step 2

    Dice the naked bases into 1cm cubes. Toss in lemon juice and pat dry.
  • Step 3

    Heat the olive oil in a wide, heavy frying-pan. Add the potatoes, artichokes and carrots and sauté gently for about 15 minutes, turning frequently, until tender and browned.
  • Step 4

    Drain briefly on kitchen paper, then toss with herbs, salt and pepper. Serve immediately.

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