Roast artichoke with scalded potatoes on artichoke cream

Let's wash and boil the potatoes. In the meantime, we clean the artichokes and put them in water and lemon to prevent anneriscano. We leave four whole artichokes and divide the others into two. With the help of an excavation, we remove the beard to our artichokes. We drain and put the potatoes aside. We wrap the whole artichokes in the foil so that they remain compact and put them together with those cut in boiling water with the juice of a lemon and salt for about 8 '. Past the cooking time, we can remove our artichokes from the water, keeping a little ' aside, and prepare to complete the processing. Put the artichokes cut together with two potatoes, the oil and a little ' of cooking water in a mixer and mix until we get a uniform cream. If necessary, if the cream should be too thick, add more cooking water, fix salt and put aside. Remove the foil from the whole artichokes and put inside each of them a clove of garlic, a sprig of parsley, salt and pepper. We put a frying pan on the fire and, when it is hot, we bring our whole artichokes on top starting from the base so that the aromas released remain enclosed inside the artichoke. Let it brown from all sides with the help of a drizzle of oil. Meanwhile, we cut the remaining potatoes in thick slices considering three to diners. As soon as the artichokes are ready, togliamoli from the heat and continue cooking in the same frying pan as the potatoes. Let's brown them on both sides. As soon as our potatoes are ready, we'il be ready to serve.