Jul 13 2026
Restaurants›Cathédrale Restaurant›Artichokes Alla Giudia Recipe

Artichokes Alla Giudia Recipe

Inspired by Cathédrale Restaurant
Time2h
Serves4

Potato Confit, Mint, Salsa Verde, 50yr Balsamic

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Ingredients

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Artichokes

Potato Confit

Salsa Verde

Garnish

Method

Preparation of Artichokes

  1. 1

    Clean and Prepare Artichokes

    Trim the stems of the artichokes and remove the tough outer leaves. Cut the top 1/3 off each artichoke and rub with lemon juice to prevent browning.

  2. 2

    Cook Artichokes

    In a large pot, bring water to a boil with salt. Add artichokes and cook for about 25-30 minutes until tender. Drain and let cool.

  3. 3

    Fry Artichokes

    Heat olive oil in a deep pan. Once hot, fry the artichokes until golden brown and crispy, about 5-7 minutes. Drain on paper towels.

Preparation of Potato Confit

  1. 4

    Prepare Potatoes

    Peel and slice the Yukon Gold potatoes into 1/4 inch rounds.

  2. 5

    Confit Potatoes

    In a saucepan, combine olive oil, garlic, thyme, and salt. Add the sliced potatoes and cook on low heat for about 45 minutes until tender.

Preparation of Salsa Verde

  1. 6

    Make Salsa Verde

    In a food processor, combine parsley, capers, garlic, olive oil, and red wine vinegar. Blend until smooth and adjust seasoning if necessary.

Assembly

  1. 7

    Plate the Dish

    On a serving plate, place a generous spoonful of potato confit. Top with fried artichokes, drizzle with salsa verde, and finish with mint leaves and balsamic vinegar.

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