Greek Potatoes and Artichokes

Potatoes arrived in the Old World after Spanish contact with the New World in 1492, and quickly spread throughout the Mediterranean basin.  They became an especially important element in the Greek cuisine.  In this recipe, adapted from one presented by Jeff Smith in his 1989 “The Frugal Gourmet Cooks Three Ancient Cuisines”, they are pared with one of the oldest Mediterranean vegetables, the artichoke, to make for a wonderful, savory, but also simple side dish. 

3 tablespoons olive oil
1 medium onion, peeled and thinly sliced
4 cloves garlic, peeled and crushed
½ cup parsley, coarsely chopped
1 teaspoon dry oregano leaf
3 pounds new, yellow potatoes, unpeeled and quartered
1 cup stock
3 cups artichoke hearts, chopped
salt and freshly ground black pepper to taste.

Sauté onion and garlic in olive oil over medium head until almost transparent, about 10 minutes.  Add in parsley, oregano, potatoes and stock.  Bring to a boil, reduce heat, cover, and simmer until potatoes are just barely tender, about 10-15 minutes.  Add in artichoke hearts and simmer, uncovered, for another 10 minutes.  Adjust seasoning with salt and pepper.  Serve warm. 

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