The Artichoke and Potato Meatloaf, like the one with green beans is a very tasty dish. It can be considered a second course, but in my house, it is also served as a complete meal accompanied by a tomato salad. Potatoes, artichokes, Parmesan, and eggs… I’d say there are all the right ingredients for a healthy diet. It can be enjoyed both hot and cold and is ideal for lunch at the office, school, or outings.
Recipe from 04/09/2017 updated
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: Fall, Winter, and Spring
- Energy 328.78 (Kcal)
- Carbohydrates 37.63 (g) of which sugars 2.78 (g)
- Proteins 14.79 (g)
- Fat 14.81 (g) of which saturated 4.84 (g)of which unsaturated 3.09 (g)
- Fibers 8.53 (g)
- Sodium 480.84 (mg)
Indicative values for a portion of 250 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
- 3 potatoes
- 10 artichokes
- 3.5 oz mixed ricotta
- 3.5 oz prescinseua
- 1 white onion
- 1 clove garlic
- 3 eggs (medium)
- 1.75 oz grated Parmesan cheese
- A few sprigs marjoram
- A few sprigs parsley
- 0.14 oz fine salt
- 6 tablespoons breadcrumbs
- 1 lemon
- 1.35 fl oz extra virgin olive oil
Tools
- Kitchen Scale
- Cutting Board
- Vegetable Peeler
- Baking Pan 28 cm
Steps
Boil the potatoes with the skin on. Peel them, mash them while still hot with a potato masher, and keep them in a bowl. If you prefer, you can mash them with a fork. Clean the artichokes keeping 4 inches of peeled stem, removing the tougher leaves, and cutting them in half to remove the thorns. While doing these operations, keep them soaking in cold water acidified with lemon juice to prevent them from darkening. Cut them into quarters and cook them in a pressure cooker (on the steam basket).
While the artichokes cool, add the mashed potatoes to the ricotta, prescinseua, grated Parmesan, minced garlic, and chopped marjoram, mixing well.
Chop the artichokes with parsley in a mixer or mezzaluna. Sauté the thinly sliced onion and add the artichokes to flavor them. Add the artichokes to the other ingredients, add the eggs, salt, and mix.
Grease the baking pan and sprinkle it with 3 tablespoons of breadcrumbs. Pour the entire mixture leveling it. Sprinkle the surface with the remaining 3 tablespoons of breadcrumbs and drizzle with a little oil. Use the tines of a fork to create diamond patterns. Bake in a preheated oven at 428 degrees for the first 30 minutes and then lower to 392 degrees for 15 minutes. It should be golden. It is delicious both hot and cold.
Storage
The cooked Artichoke and Potato Meatloaf keeps perfectly for 2-3 days in the refrigerator in an airtight container.
FAQ (Questions and Answers)
Can the Artichoke and Potato Meatloaf be frozen?
It can be frozen cooked, in slices separated with parchment paper, and stored in an airtight container, or raw if prepared with fresh ingredients, cooked later still frozen or thawed in the fridge and then baked.
