The savory potato and artichoke pie, baked in the oven, is a rustic and tasty dish perfect for an informal dinner or an outdoor lunch.
To prepare it, start by peeling and using a mandoline to slice the potatoes thinly. If you don’t have a mandoline, I recommend boiling the potatoes slightly in salted water until they are soft but still firm.
Meanwhile, clean the artichokes and slice them finely.
In a bowl, lightly beat the eggs with a pinch of salt and pepper.
Take a baking dish and start layering the potatoes and artichokes. Pour the egg mixture over and a tablespoon of breadcrumbs, and bake at 356°F for about 30-40 minutes, until the top is golden and the filling is well-cooked.
Serve it warm or at room temperature to best appreciate the flavors.
So, what are you waiting for? Let’s prepare this savory potato and artichoke pie together.
Oh my, it’s so good!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 2 artichokes
- 2 potatoes (small, thinly sliced)
- 3 eggs
- to taste salt
- to taste pepper
- 1.75 oz flour
- 1/2 cup milk (a plant-based milk can also be used)
Tools
- 1 Mandoline
- 1 Baking Dish
Steps
Savory potato and artichoke pie for a healthy and appetizing dinner.
Remove the tougher outer leaves of the artichokes, cut them in half, and remove the choke. Immerse them in a bowl of lemon-acidulated water.
If you have a mandoline, you can slice the potatoes thinly. Remember, you should be able to see through the slice. If you don’t have a mandoline, I recommend parboiling the potatoes.
Line a baking dish with wet and greased parchment paper and place the first layer of potatoes. Salt and add pepper.
Add the artichoke slices and then another layer of potatoes.
Beat the eggs, salt, and pepper.
Add the flour and half a cup of milk (also plant-based) to the eggs.
Pour the beaten eggs with milk and flour over the potatoes. Add a tablespoon of breadcrumbs.
Bake in the oven at 356°F for 30 or 40 minutes or until golden brown.
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FAQ (Questions and Answers)
How do you store it?
In the refrigerator, in an airtight container, for a couple of days.
Can it be frozen?
Freeze it in portions.
Can it be eaten cold?
Absolutely yes.
