I think that the key to this recipe is the sofrito, which, although it is very simple, is to die for. It also haspotatoes, one of my favorite ingredients in the kitchen. I couldn’t live without them! By the way, the recipe was given to us by Alberto’s mother, who is an artist in the kitchen, thank you mother-in-law!

Artichokes< /div> When it is time for artichokes we take the opportunity to consume them often in house, they have some wonderful properties that we will show you next Friday. Although we love to cook (and of course eat everything we cook) we also like to share with you the benefits of the ingredients we use in our recipes, we think it is important to eat well and know what we are eating.



  • 1 cebolla
  • 1 pimiento verde
  • 1 zanahoria
  • 1 tomate pera
  • 400 gramos de alcachofas peladas (sólo el corazón)
  • 600 gramos de patatas
  • 500 mililitros de agua
  • Aceite de oliva virgen extra
  • Sal


  1. Put a splash of oil in a pot of olive oil and fry the chopped vegetables over medium heat (the onion, the green pepper and the carrot) until they soften. Add the chopped tomato and leave over medium heat until it dissolves and the water it releases is reduced.
  2. Whip the sofrito. If it is very thick and it is difficult for you to beat it, you can add a little of the 500 milliliters of water that must be used in the recipe.
  3. We pour the sauce back into the pot (if we have beaten it in another container), the water, the potatoes cut into large pieces and the artichoke hearts. We put the fire to the maximum and when it boils we lower it, add the salt and leave our stew over medium heat for about 20 or 25 minutes until we pierce the potatoes and artichokes with a fork and both are tender.
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