Provencal Artichokes and Potatoes
This is a veganized version of a popular recipe I used to demonstrate during our cooking courses in the late winter and early spring. It is a completely satisfying and rich tasting dish that can be served alone or accompanied by something else.
The original version was all made in a large frying pan. Potato and artichoke slices were slowly cooked in duck fat over medium-low heat to fully cook through and eventually caramelize. It was all served with slices of cured duck breast. Delicious in its day…but not so appealing to me now.
This newer version
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