Today we will prepare baked artichokes and potatoes together, a typical dish from my mom’s kitchen!

A comfort food to enjoy both hot and cold, easy to prepare, perfect in any season.

Serve it as a side dish to accompany main courses based on meat or fish or as a single dish with simple white rice!

You can use fresh or frozen artichokes and you might prepare the dish the day before and bake it when your guests arrive.

And speaking of vegetables don’t miss out on the following recipes:

Ingredients

Tools

First, let’s prepare the artichokes.
Remove the outer tough leaves, shave off the choke, and cut them into 4 parts.
Boil them in salted water until they start to soften. It will take about 10 minutes.
Drain them with a slotted spoon and set aside.
Remember NOT TO DISCARD THE COOKING WATER.
Peel the potatoes, rinse under running water, and slice them not too thin.
Place them in a colander and add the grated Parmesan cheese, breadcrumbs, salt, black pepper, and mix everything together.
Preheat the oven to 356 degrees Fahrenheit (180 Celsius),
Grease a baking dish and alternate layers of potatoes and artichokes until the ingredients are used up.
Always drizzle the potatoes with 2 tablespoons of reserved artichoke cooking water.
Finish with Parmesan and breadcrumbs and before baking, pour half a glass of cooking water into the corners of the baking dish.
Bake and cook for about 30/35 minutes until the potatoes are tender.
Remove from the oven and let cool slightly before serving.
Enjoy your meal.
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Store in the fridge in an airtight container.

Consume within 2/3 days.

If you want a stronger flavor, you can also add ground red pepper.

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