Baked artichokes with gratin potatoes and black olives, a delicious and easy-to-prepare dish, a great side dish, rich and tasty, perfect also on the holiday table, great for enhancing the Easter menu, to accompany traditional meat dishes. Perfect for those who want to stay light as a single dish, great for a lunch based on carbs and vegetables, to be compensated with proteins at dinner, or vice versa. For convenience, I prefer to cook artichokes and potatoes first, simply boiling the artichokes, and cooking the potatoes in the microwave as they taste good that way, but they can also be boiled. For the gratin, a bit of grated cheese with a tablespoon of breadcrumbs, and it’s done. You can use the herbs you prefer; I wanted to add some oregano, but since I ran out in the kitchen, I didn’t add it. It goes great with garlic and parsley; I only used these two in the end, and they were still delicious. So let’s see how to prepare them. You can find this recipe in the artichoke recipes collection.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Artichokes with Gratin Potatoes
- 4 medium potatoes
- 4 artichokes
- 2 tablespoons grated cheese
- 1 tablespoon breadcrumbs
- to taste extra virgin olive oil
- to taste salt
- to taste garlic
- to taste parsley
- to taste baked black olives
- 1 lemon
Tools for Preparing Gratin Artichokes with Potatoes
- 1 Bowl
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Colander
- 1 Baking dish
Steps to Prepare Baked Artichokes with Gratin Potatoes
Put a large pot of water on the stove to blanch the artichokes. Also, cook the cleaned potatoes in the microwave, for about 7 minutes at 1200 watts of power. Meanwhile, clean the artichokes.
In a bowl, place water and lemon juice. Clean the artichokes by removing the stem and the hard outer parts, remove the tips, dip in the water and lemon, cut in half, then again in half, remove the inner fuzz, and cut once more in half, and gradually place them in the bowl with water and lemon.
As soon as the water boils, cook the drained artichokes. Bring them to cooking without overcooking. Meanwhile, the potatoes will be ready; peel them and cut into chunks.
In the baking dish, add some olive oil, add the cooked and drained artichokes, also potatoes, add oil, salt, cheese, breadcrumbs, chopped garlic, chopped parsley, and a little pepper, the olives and mix well.
Now we are ready to bake, 20 minutes in a hot ventilated oven at 392°F (200°C). Remove from the oven and enjoy, our baked artichokes with gratin potatoes and black olives are wonderful for Easter.
