From A Platter of Figs – totally doable on a Tuesday night, shopping and all!
Recipe for Fried Baby Artichokes and Potatoes with Flank Steak
1.5-2lb flank steak
2 C new potatoes or other tender spring potatoes, washed, boiled until just tender and halved/quartered
8-10 baby artichokes, outter layers peeled, tops cut off and halved or quartered*
4 cloves garlic, minced
10 sprigs parsley (or more/less), chopped finely
1.5 C arugula, optional
2 T olive oil
lots of vegetable oil (sunflower or safflower or other high heat oil)
salt & pepper
* As you clean and prep the artichokes, place them in acidulated water (water with juice of a lemon or lime) to prevent browning.
For the Steak
Generously salt & pepper both sides of the flank steak and set aside. Can refrigerate overnight ahead or season within 2 hours of cooking and leave out at room temp.
For the Potatoes & Artichokes
Prep all ingredients ahead. Heat the grill for the steak and begin cooking steak as you start this processs:
Heat a large skillet to medium high heat and cook the artichokes until beginning to color. This is to remove moisture and prepare for frying. Add the potatoes after about 2-3 minutes of cooking and cook. In a large cast iron or other high sided skillet, heat a generous inch of vegetable oil to frying heat. Test with a potato if needed for even bubbling. Add the potatoes and fry 1 minute, then add artichokes and fry all until deep golden. Remove and drain on paper towels or cooling racks.
In original skillet, heat 2 T olive oil with garlic, cooking at low heat until flavor is infused, about 3 minutes. Add fried artichokes and potatoes, salt, pepper, and parsley. Toss and serve. * Original recipe calls to add fresh arugula to potato mixture if you like.