CookEat Recipe
Artichoke and Courgette with Basil Potatoes
Artichoke hearts, courgette and aubergine are cooked with potato, onion and rosemary. Fresh basil is added before serving.
Method
Steps
Step 1
Use 80 g canned artichoke hearts, drained and quartered. Scrub potato and dice into 1 cm cubes; dice aubergine and courgette, chop onion, rosemary and basil.
Step 2
Heat olive oil in a medium lidded pan over medium heat. Cook onion, potato and aubergine for 5 minutes. Add rosemary and 150 ml water, cover and simmer for 12–15 minutes.
Step 3
Add courgette and artichokes and cook for 5–8 minutes until potato and aubergine are tender. Stir in basil and serve two portions.
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Cooked 4 times