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Ingredients
Fried Potatoes and Artichokes
Rinse the potatoes and cook in salted water for about 20 minutes. Boil a large pot of 2 liters of salted water (approximately 2 quarts) with lemon juice.
Break the stems of the artichokes, cut off the upper third tips and remove the outer leaves. Place the artichokes into the boiling lemon water and simmer 10 minutes over low heat, uncovered. Remove from heat and set aside. Drain the potatoes, rinse, peel and quarter lengthwise. Peel and quarter the shallots lengthwise. Peel the garlic and cut into slices. Lift the artichokes from the water and quarter lengthwise. Rinse and halve the tomatoes.
In a large skillet, heat the oil. Fry the potatoes and artichokes over medium heat 6-8 minutes until golden yellow. Add the shallots, garlic and sage and saute about 2 minutes, turning occasionally. Mix in the tomato and fry another 2 minutes. Season with salt and pepper.