Warm potato, artichoke and boiled egg salad

Ingredients

For 1 serving

• Potatoes220 g
• Artichokes2
• Eggs2
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: eggs,

In season: February – May

Method

1. Peel the potatoes and cut them into wedges of about 2 cm. Prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem, halve them, scrape out the choke and cut into wedges; keep them in cold water until needed.
2. Heat the oil with the crushed garlic clove in a wide frying pan over a medium heat for a minute, add the potatoes and drained artichokes, salt and pour in half a glass of water. Cover and cook over a medium-low heat for 20 minutes, stirring now and then, until tender and the water is absorbed; uncover for the last few minutes to let them colour.
3. Meanwhile bring a small pan of water to the boil, lower in the eggs with a spoon and cook them for 9 minutes; cool them in cold water and peel.
4. Chop the parsley and cut the eggs into wedges.
5. Remove the garlic, combine the potatoes, artichokes and eggs, scatter with parsley and serve warm.