VEGETABLE SIDES


ARTICHOKE & POTATO CASSEROLE

ARTICHOKE & POTATO CASSEROLE

Serves: 4 to 6

Prep Time: 25 minutes

Cooking: 45 minutes

Artichoke is a very versatile veggies you can use in many recipes. Maybe it’s a bit intimidating because it looks like a little cactus with prickling thorns. But it’s quite easy to clean it if you do it once. In this recipe artichoke is combined with potatoes and ‘to glue’ them together I’ve used a layer of mozzarella. Marjoram adds a distinctive flavor to the dish, but thyme does the job well too.

 Ingredients

For the veggies:
• 5 medium potato, finely sliced
• 4 artichoke, cleaned and finely sliced
• 2 small mozzarella, sliced
• 1/2 cup Parmesan cheese, grated
• 80 ml / 5 Tbs extra virgin olive oil
• 6 sprigs of marjoram
• Salt & pepper to taste

For the crumble:
• 100 gr / 1/2 cup bread crumbs
• 80 ml / 5 Tbs extra virgin olive oil
• 3 Tbs parmesan cheese, grated
• 2 garlic cloves, peeled and crushed
• Salt & pepper to taste

Directions

1 Preheat oven to 180°C / 450°F.

2 Wash the artichokes and clean them. This is how:
– Start removing the outer leaves, snapping them from the top and pulling downward. Continue until all the green leaves have been removed and you reach the inner, pale leaves. This is the heart of the artichoke, the edible part.
– With a serrated knife, cut off the top of the artichoke, where the leaves are very tight, about 1 – 1/2 inches (3 cm).
– Cut the artichoke in 4 parts and place them in a bowl filled with water and lemon. The acidulated water prevents the artichokes from getting brownish.
– Remove the hair from the center of each quarter if necessary.
– When you have cleaned and quartered all the artichokes, slice them in very thin slices and put back into the water.

3 Drizzle with extra virgin olive oil the bottom of a baking pan.

4 To assemble:
– Drain the artichoke very well.
– Place a layer of sliced potatoes to cover the pan. Sprinkle them with olive oil, parmesan, marjoram leaves and salt & pepper to taste.
– Top the potatoes with some chopped mozzarella cheese and the sliced artichokes. Sprinkle them with parmesan, olive oil, salt & pepper to taste.

5 Repeat layering two more times.

6 To finish, place a final layer of sliced potatoes, sprinkle them with the crumble and add on top some olive oil.

7 Bake for about 45 minutes or until all the veggies are cooked and the top is crispy. Serve hot.

NOTES
To make your crumble add all the ingredients in a small food processor and pulse until everything is combined. In this case, add the whole garlic without crushing it before.

If you don’t have thyme, use sage or rosemary.

Substitute artichoke with: sliced onions, squash, asparagus. It’s going to be delicious as well!