Adapted from wsj.com
pounds new potatoes, such as Fingerlings or Bintjes, cut into 2-inch pieces
pounds baby artichokes, cleaned and quartered
tablespoons olive oil plus a drizzle
scallions, thinly sliced
cup water, or as needed
tablespoons chopped parsley
Fill a medium pot with salted water and bring to a boil over high heat. Boil potatoes until fork tender but not crumbly, about 15 minutes. Drain potatoes and toss dry. Meanwhile, clean and quarter baby artichokes. Set a large lidded sauté pan over high heat and warm olive oil and butter. Once butter sizzles, stir in scallions and sauté until translucent, about 4 minutes. Add quartered artichokes, 1/2 cup water or enough to cover pan’s base in ¼ inch liquid, and a generous pinch of salt. Reduce heat to medium-low, cover and stew artichokes until tender, about 10 minutes. If liquid evaporates, add splashes of water to keep pan slick. Uncover and add boiled potatoes, a drizzle of olive oil and parsley. Cook, adding splashes of water as needed, until a silky emulsion coats all vegetables, about 3 minutes. Serve warm.