With artichoke hearts and potatoes, this dish is a nice change from the usual pasta bake.
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2 cloves garlic
2 tablespoons extra virgin olive oil
4 artichoke hearts from fresh artichokes, cut in wedges
3 medium size potatoes, peeled and sliced
100ml white wine
salt and pepper, to taste
1 small bunch parsley, minced
a few mint leaves, minced
2 tablespoons grated Parmesan cheese
1 tablespoon grated Pecorino cheese
2 tablespoons breadcrumbs
Method Prep:10min › Cook:40min › Ready in:50min
In large saucepan, fry the garlic in oil until light golden. Add artichoke wedges and potato slices and coat well in oil with a wooden spoon. Pour in the wine and stir well. Add 120ml water, turn down the heat and cook until the vegetables start to soften, about 20 minutes. Check from time to time to make sure there is enough water and the vegetables are moist.
Season with salt, remove from heat and sprinkle with parsley and mint. Discard garlic.
Meanwhile, preheat the oven to 180 C / Gas 4. Grease a baking dish.
In a bowl, mix grated Parmesan, grated Pecorino and breadcrumbs. Sprinkle the bottom of the pan with half of the mixture, then add the artichokes and potatoes. Sprinkle the remaining cheeses on top.
Bake in the preheated oven until bubbly, about 20 minutes. Turn on the grill for the last few minutes to get a nice browned top. Remove from oven, let cool slightly and serve.