Artichokes and potatoes with oloroso sherry

Artichokes and potatoes with oloroso sherryThis recipe comes from chef-owners and husband and wife team of the Moro restaurant in London, Sam and Sam Clark. The restaurant has hosted several special member events matching its dishes to our wines and they are familiar with our Iberian wines and sherries in particular. They recommend serving this dish as an accompaniment to a beaten and seared steak alongside a dry oloroso that has also been used in the cooking.

Ingredients (Serves 4)

  • 500g small or new potatoes, scrubbed
  • 5 medium globe artichokes
  • 8 tablespoons (120ml) olive oil
  • 1 medium onion, thinly sliced
  • 1 large garlic clove, thinly sliced
  • 150ml medium oloroso sherry
  • 100ml water
  • 11/2 tablespoons roughly chopped fresh mint

Method

Cook the potatoes in boiling salted water until tender, then drain. Peel them when they are cool enough to handle, cutting any that are large in half, and set aside. Cut the prepared artichoke hearts into small wedges no more than 1.5cm thick.

Place a large, heavy saucepan over a medium heat and add six tablespoons of the olive oil. When it is hot, stir in the onion and a pinch of salt and turn the heat to medium-low. Fry for about 10 minutes, until the onion is soft and starting to colour. Add the artichokes and fry for a further 15 minutes, stirring occasionally, until the onion is golden and the artichokes partly cooked.

Now add the garlic, cook for one minute more, and pour in the sherry and water. Add half the mint. Put the potatoes on top and cover with a circle of greaseproof paper and a lid. Steam the artichokes and potatoes for about five minutes or until the artichokes are tender.

Drizzle with the remaining olive oil. The sauce should be quite wet but if not, add an extra splash of water. Check the seasoning and sprinkle on the remaining mint. Serve warm or at room temperature.

From Moro East, by Sam and Sam Clark - Ebury Press

This recipe originally appeared in Societynews October 2008

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