CookEat Recipe
Courgette and Artichoke with Potato
Courgette, potato and aubergine cook with onion and oregano until tender. Artichoke hearts, spinach and basil finish the dish.
Method
Steps
Step 1
Use 120 g canned artichoke hearts, drained and quartered. Scrub potato and dice into 1 cm cubes; dice aubergine and courgette, chop onion and basil and rinse spinach. Use dried oregano.
Step 2
Heat olive oil in a large lidded pan over medium heat. Cook onion, potato and aubergine for 5 minutes. Add oregano and 200 ml water; cover and simmer for 12–15 minutes.
Step 3
Add courgette and simmer for 5–8 minutes until potato and aubergine are tender. Add artichoke hearts and spinach for 3 minutes until hot and wilted. Stir in basil and serve.
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