Ingredients: Serves 4: 3 potatoes, artichokes, 5, 3 tablespoons extra virgin olive oil, 2 cloves of garlic, vegetable broth, oregano, thyme, 1 teaspoon chopped parsley, salt. Difficulty: Easy. Preparation: 50 minutes. Preparation: Remove the hard outer artichoke leaves, trim the tips and generously cut into thin slices.
Peel the potatoes and slice them. Combine vegetables in a pan add oil, chopped garlic and let simmer over low heat for a few seconds. Add the vegetable stock, salt and cook in a covered pot for 30-40 minutes. towards the end of cooking, add a pinch of oregano and thyme, stir a few more minutes.
Turn and sprinkle with parsley. Serve hot. 
Peel the potatoes and slice them. Combine vegetables in a pan add oil, chopped garlic and let simmer over low heat for a few seconds. Add the vegetable stock, salt and cook in a covered pot for 30-40 minutes. towards the end of cooking, add a pinch of oregano and thyme, stir a few more minutes.
Turn and sprinkle with parsley. Serve hot.
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