The artichoke and potato bake is a tasty dish that can be enjoyed hot or at room temperature and will always be excellent.
It is a delightful dinner saver idea, or a cue for a tasty appetizer or even for filling a delicious sandwich, for example, during a picnic.
Moreover, this preparation is made very simply, and the result will be really appreciated by all the diners.
This bake can be a way to use those artichokes that we might have at home for many days and look a bit wilted; in the recipe, only the hearts are used.
In fact, when you buy artichokes, I recommend always asking to have the stem cut a bit longer, because the most tender part of these can always be used in various recipes, and also, the stem of this excellent vegetable has many important properties beneficial for the liver, such as vitamin A1, B1, and C.
Moreover, the heart of the artichokes is rich in potassium, magnesium, iron, and phosphorus.
In general, the bake is a typical Italian preparation that, as mentioned, can be as much an appetizer as a main dish.
It can contain both meat and vegetables, but the latter is certainly the most common.
It is then enriched with good cheese, and everything is held together by nutrient-rich eggs.
The bake in the recipe offers a pairing, that of artichokes and potatoes, among the most successful and sure to be a hit.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 296.11 (Kcal)
- Carbohydrates 23.26 (g) of which sugars 2.26 (g)
- Proteins 14.75 (g)
- Fat 17.73 (g) of which saturated 6.54 (g)of which unsaturated 3.71 (g)
- Fibers 7.58 (g)
- Sodium 313.35 (mg)
Indicative values for a portion of 185 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 artichokes
- 4 potatoes
- lemon juice (from one lemon)
- as needed parsley
- 1 clove garlic (large)
- as needed black pepper
- 6 tablespoons extra virgin olive oil
- 1 tablespoon breadcrumbs (scant)
- 6 eggs (large)
- 2.82 oz grated Grana Padano
- 2.82 oz emmentaler
- 0.42 cups milk (optional)
- as needed salt
Tools
- Bowls
- Pans non-stick diam. 12 inches
- Baking dishes oven 8 inches x 11 inches
Steps
To prepare the artichoke and potato bake, start by cleaning the artichokes by removing the toughest part of the stem and the outermost leaves.
Once you reach the tender, more internal ones, cut them with a knife.
Remove the outer surface of the stem and cut it into pieces.
Open the artichoke into four parts and remove the inner choke and the tops of the inner purple leaves.
Place the artichokes and stems in a bowl filled with water and the juice of a lemon.
Prepare another bowl filled only with water where we will keep the potatoes after peeling them.
In a large non-stick pan, chop about ten sprigs of parsley and a large garlic clove.
Add the potatoes and the drained and chopped artichokes into pieces as similar in size as possible.
Add about 6 tablespoons of extra virgin olive oil and bring to heat after seasoning with fresh ground black pepper and salt.
Over high heat, lightly brown the potatoes and artichokes, stirring often but gently with a wooden spoon.
Then, add a glass of water, cover the pan with a lid leaving a vent, and cook over low heat for about half an hour or until the potatoes and artichokes can be easily pierced with a fork.
To finish cooking, add a little more water gradually so that the vegetables are not only cooked but also dry.
Once ready, let the artichokes and potatoes cool slightly.
In a large bowl, crack 6 large eggs, or more if the eggs are smaller.
Then add freshly ground black pepper, a moderate pinch of fine salt, and start working with a hand whisk or wooden spoon.
Add chopped fresh parsley.
At this point, add to the bowl the artichokes and potatoes, grated Grana Padano, emmentaler cubes, and a scant tablespoon of breadcrumbs.
For a softer result, about 0.42 cups of milk can be added.
Mix the mixture well by turning it over.
Pour everything into an oiled baking dish, or lined with parchment paper, and sprinkle the top of the bake with a tablespoon of Grana Padano.
Bake in a preheated oven, at 356 degrees Fahrenheit, static function, middle rack, for about twenty-five minutes.
The last 5 minutes, raise the rack level to brown the surface.
The artichoke and potato bake is now ready.
Storage
This bake keeps well in a tightly sealed container in the fridge for about a couple of days.
This bake keeps well in a tightly sealed container in the fridge for about a couple of days.
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