Artichoke & Potato Casserole Class

Join us for this class on: Saturday, April 17

Our first class will feature one of the most versatile veggies: artichokes. You can use them in many recipes such as pasta, risotto, sautéed, and so on. An artichoke could be a bit intimidating at first, and I understand why: it looks like a little cactus with its prickling thorns and you might not know how to handle it.

In this class I’ll show you how to clean artichokes and use them in one of my family’s favorite vegetable sides. In this casserole, artichokes are combined with potatoes. To ‘glue' them together, I've used layers of mozzarella. Marjoram adds a distinctive flavor to the dish and the crunchy top will make you love this dish forever!


Class Notes/Announcements:

- This first class of the season is for members only. After cooking together, we’ll share tips to get the most out of your membership, followed by an “Ask Us Anything” Q&A session.

- Please wash and slice your potatoes before class. Chicca will demonstrate washing and slicing artichokes during class, but you may also wish to have this pre-prepared. See Video 1 - Smaller artichokes (Italy)Video 2 - Larger artichokes (U.S.)

- Pre-measure ingredients and set out your tools before class.

- See recipe notes for potential substitutions and options for prepping and storing this dish if you’ll be eating it at a later date.

  • 500g / ~1 lb yukon or yellow potatoes
  • 2-3 medium/large or 4-5 small artichokes, 
  • 370 g / 13oz  fresh mozzarella
  • 105 g  / 3.5oz / ~1 cup Parmesan cheese
  • 150 ml / ⅔ cup extra virgin olive oil  
  • 6 sprigs of fresh marjoram or 1 Tbsp of dry marjoram
  • 1 lemon
  • 1-2 anchovies (optional)
  • Salt & pepper to taste
  • 100g / 3.5oz / 1 cup bread crumbs
  • 2 garlic cloves, peeled 



  • Mandoline for cutting potatoes, or a knife
  • Serrated knife
  • Vegetable peeler or paring knife
  • Large bowl
  • Food processor or blender
  • Baking pan or casserole dish 9 x 13 - 3 inches deep (33 x 23 - 7 cm deep)
  • Aluminum foil

Class Replay Video


Serves: 4-6

Prep Time: 25 minutes

Cooking: 45 minutes

Recipe intro


For the veggies:

  • 500g  / ~1 lb yukon or yellow potatoes, thinly sliced (about 2-3mm wide)
  • 2-3 medium/large or 4-5 small artichokes, cleaned and finely sliced
  • 370g /13oz  fresh mozzarella, sliced
  • 60g  / 2oz / ⅔ cup Parmesan cheese, grated
  • 75ml / ⅓ cup extra virgin olive oil  
  • 6 sprigs of fresh marjoram or 1 Tbsp of dry marjoram
  • Juice of 1 lemon
  • 1-2 anchovies, finely chopped (optional)
  • Salt & pepper to taste

For the crumble:

  • 100g / 3.5oz / 1 cup bread crumbs
  • 75ml /  2.7oz / ⅓ cup extra virgin olive oil 
  • 45g / 1.5oz / ½ cup Tbsp parmesan cheese, grated
  • 2 garlic cloves, peeled 
  • Salt to taste


Preheat the oven to 180°C / 360°F. 

Clean the artichokes

Wash the artichokes and clean them. 

This is how: 

Video 1 - Smaller artichokes (Italy)Video 2 - Larger artichokes (U.S.)

- Start removing the outer leaves, snapping them from the top and pulling downward. Continue until all the hard, green leaves have been removed and you reach the inner pale, soft leaves. You’ll be left with 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 (3cm). Cut off any remaining hard leaf tips or tough exterior parts.

- Using a vegetable peeler or knife, peel off the tough exterior of the stem.

- Cut the artichoke heart vertically in 4 quarters. Remove the hair from the center of each quarter if necessary. 

- Place artichokes in a bowl filled with water and lemon. The acidic water prevents the artichokes from browning. 

- When you have cleaned and quartered all the artichokes, slice them in very thin slices and put back into the water. 


Make the crumble

Add all the crumble ingredients (bread crumbs, extra virgin olive oil, parmesan cheese, garlic, salt) in a small food processor and pulse until everything is combined. 


To assemble

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

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 half of the sliced mozzarella cheese. Add half of the sliced artichokes and 1 chopped anchovy, if using. Sprinkle with parmesan, olive oil, salt & pepper to taste. 

It’s important to put the mozzarella between the potatoes and the artichokes: this helps to keep the casserole together. 

Repeat layering one more time.

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

Cover with foil and bake for about 40 minutes and then remove foil. Bake for another 10 minutes uncovered until all the veggies are cooked and the top is crispy. Serve hot. 

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