Pan-fried tempeh and artichokes with parsley

Ingredients

For 1 serving

• Tempeh130 g
• Artichokes2
• Garlic1 clove
• Parsley5 g
• Lemon juice1 tablespoon
• Potatoes100 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: November – April

Method

1. Fill a bowl with cold water and add the lemon juice. Clean the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem, halve them, remove the inner choke and slice them thinly; drop them straight into the acidulated water so they don't blacken.
2. Slice the tempeh thinly; peel the potatoes and cut them into cubes of about 1 cm; crush the garlic clove.
3. Heat half the oil in a frying pan over medium heat and fry the tempeh for 2–3 minutes per side, until golden; set aside.
4. In the same pan heat the remaining oil with the garlic, add the drained artichokes, potatoes and a splash of water, season with salt, cover and cook over medium-low heat for 15 minutes, stirring now and then, until the artichokes and potatoes are tender.
5. Remove the garlic, add the tempeh and chopped parsley, adjust the salt and black pepper and heat for 1 minute before serving.