A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
A great accompaniment to seared lamb, but to be honest, I can happily eat this with a spoon, just as it is.
Serves 4 as a side dish
4 medium-to-large potatoes, of the floury type
1 jar artichokes preserved in oil
a large bunch of flat-leaf parsley
100g parmesan, finely grated
100ml extra virgin olive oil
Put a large pot of water on to boil. Peel the potatoes and boil for about 20 minutes until tender. Drain and leave them to dry out for a little while.
Whilst the potatoes are cooking, drain the artichokes from their oil and chop both them and the parsley very finely (in a food processor, if you want). Mix with the parmesan and olive oil.
Mash the potatoes until really smooth. If you don't have a potato ricer, you really need to pass them through a sieve. This is incredibly tedious, and I am sorry, but it is very important for this dish that the potatoes have no lumps whatsoever.
Mix together the mashed potatoes with the artichoke mixture, taste and season. You may want to add a little more olive oil. I like a texture that is dense and silky rather than light and fluffy.
After all this mucking about with a sieve and everything, the potatoes will probably have cooled down to room temperature. You can eat them like this, but I prefer them warmer. Reheat in a hot oven for 10 minutes or so before serving.