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Ingredients:
5 artichokes
4 potatoes
10 cherry tomatoes
100 great of “lampascioni” (Hyacinth Bulbs)
1 sprig of parsley
Sliced lemons
Water (to taste)
Salt and pepper (to taste)
Extravirgin olive oil (to taste)
Procedure:
I clean the artichokes, cutting the external hard leaves off, I clean the stalk, I cut 1/3 of the superior part of the artichokes off, and then I divide each one of them in 4 parts. I put the artichokes into room temperature water together with the sliced lemons, so thatbthey don’t get dark.
I peel the potatoes and then I cut them in quite big pieces. In a big bowl I put the artichokes (previously well dried), the potatoes, the cherry tomatoes cut in two parts and the “lampascioni”. I season the mixture by adding finely grated parsley, a good amount of salt and pepper to taste, finally I add extravirgin oil and I mix everything together.
I pour the mixture in a baking pan and I let it cook in the preheated oven at 200 degrees for about 35 Mon. Or until I realized they are done.
Enjoy your meal!