Serves 4 to 6
1/2 pound red creamer potatoes
1/2 pound yellow creamer potatoes
1/2 pound purple potatoes
2 lemons
3 baby artichokes
About 6 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 cup julienned sun dried tomatoes
2 spring onions, thinly sliced
1 tablespoon chopped fresh tarragon
In a large pot of boiling, well-salted water, cook the potatoes until tender (if the different potatoes are different sizes, either cut them so they’re the same or cook them separately). Drain and set aside.
Zest both the lemons. Roughly chop the zest and place in a large mixing bowl. Juice both the lemons to yield 1/3 cup juice; set aside.
To prepare the artichokes, remove the tough, outer 2 or 3 layers of leaves. With a sharp knife, trim both ends, removing the pointy barbs on top. Halve each artichoke lengthwise, then cut each half lengthwise into small slices. Toss the cut artichokes with a tablespoon or two of lemon juice to prevent browning.
In a large skillet over medium-high heat, warm 1 to 2 tablespoons of olive oil. Add the artichokes and cook, stirring occasionally, for 1 to 2 minutes. Lower the heat and continue cooking for another 3 to 4 minutes, until the chokes and leaves are tender. Season with salt and pepper and add to mixing bowl with lemon zest.
When the potatoes are cool enough to handle, cut them into bite-sized pieces, adding them to the mixing bowl. Add the sun dried tomatoes, spring onions, tarragon, lemon juice and 1/4 cup of olive oil, gently stirring to combine. Add more lemon juice, olive oil, salt and/or pepper to taste. Serve warm or room temperature.