This dish is a fantastic fusion of Mediterranean and Scandinavian flavors, showcasing how you can create a gourmet-style meal without breaking the bank. By using budget-friendly ingredients like potatoes, beans, and canned anchovies and artichokes, you can put together a restaurant-quality dish that’s sure to impress.
Plus, everything is cooked on a single baking sheet in the oven, so you’ll save time on cleanup!
As someone who loves to cook on a budget, I’m constantly searching for recipes that deliver maximum flavor while keeping costs low. This Warm Anchovy and Artichoke Potato Salad is a perfect example of that.
The combination of affordable vegetables and canned ingredients creates a symphony of flavors that will make your taste buds sing. And let’s not forget about the warm dressing – it takes this dish to a whole new level of deliciousness!
Warm Anchovy and Artichoke Potato Salad
This dish is a perfect example of how you can create a gourmet-style meal without spending a fortune. It's a delightful blend of Mediterranean and Scandinavian flavors, featuring affordable ingredients like potatoes, beans, and canned anchovies and artichokes. The best part? Everything is cooked on a single baking sheet in the oven, making cleanup a breeze!
I'm always on the lookout for recipes that maximize flavor while minimizing costs. This Warm Anchovy and Artichoke Potato Salad does just that. By using canned ingredients and affordable vegetables, you can create a restaurant-quality dish right in your own kitchen. Plus, the warm dressing elevates the flavors to a whole new level.
Ingredients
- 14 oz potatoes
- 7 oz beans, e.g., green beans, wax beans, snap beans
- 1 medium yellow onion
- 1 can (14 oz) artichoke hearts
- 1 can anchovies with capers
- 1 1/2 tbsp oil from the anchovies
- 1/4 tsp black pepper
- Dressing
- 3/4 cup water
- 1/2 chicken bouillon cube
- grated zest of 1/2 lemon
- 1/2 tbsp lemon juice
- 2 tsp Dijon mustard
- 2 tbsp light crème fraîche
- 1 1/2 tbsp cornstarch (for thickening)
Instructions
- Scrape or peel the potatoes and cut them into bite-sized pieces. Place them in lightly salted water and boil for about 5 minutes.
- Set the oven to 450°F on the grill setting. Trim and cut the beans into pieces. When the potatoes have boiled for 5 minutes, add the beans and cook for an additional 1 minute. Drain the water and pour them into a baking sheet.
- Cut the onion and artichoke hearts into wedges, and the anchovies into pieces. Distribute them among the potatoes and beans on the baking sheet. Drizzle with oil from the anchovies and sprinkle with pepper. Grill in the upper half of the oven for about 15 minutes or until the vegetables have started to brown.
- Dressing: Whisk together water, bouillon cube, lemon zest, lemon juice, mustard, and crème fraîche in a saucepan. Bring to a boil and whisk in the cornstarch directly. Let it boil for about 1 minute.
- Serve the warm salad with the warm dressing.
Notes
Everything is cooked on a baking sheet in the oven. Served with a warm dressing.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 765Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 43mgSodium: 2337mgCarbohydrates: 114gFiber: 19gSugar: 29gProtein: 27g
Note that I am not a certified nutritionist or registered dietitian. Any nutritional information on mybudgetrecipes.com is calculated automatically and should only be used as a general guideline.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.