Potato and artichoke cake, a vegetarian main course and appetizer, easy, flavorful and economical. We have made many potato cakes over time: do you remember, for example, the potato and broccoli cakes or the potato and spinach cakes? Not to mention the potato cakes with mortadella and cheese and the mushroom ones, certainly all wonderful, but today I want to offer a springtime vegetarian version with artichoke hearts and cheese; here are the potato and artichoke cakes! Artichokes are the protagonists of many of my recipes, from Pasta with artichoke sauce to Baked chicken breast with artichokes, not to mention omelettes such as the EASY AND TASTY ARTICHOKE OMELETTE, but today I felt like preparing something even more special and decided to make these delicious cakes with artichoke hearts, very soft and indulgent. These are quick single-portion cakes, showy and tasty, perfect also for a vegetarian menu or Easter and Easter Monday menus. Ready to run to the kitchen and make them with me? Let’s go, but before we start cooking I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients to make Potato and Artichoke Cakes
- 21 oz potatoes
- to taste salt
- to taste extra virgin olive oil
- 1 oz grated Parmesan (or Grana Padano)
- 1/3 cup breadcrumbs
- 1 egg
- 5 artichokes (only the hearts)
- 3.5 oz spreadable cheese ((about 1/2 cup))
- to taste salt
- to taste extra virgin olive oil
- 3.5 oz fontina (or provola)
Tools
- Pot
- Bowl
- Muffin cups
- Oven
- Potato ricer
Steps to make Potato and Artichoke Cakes
The base of these cakes is very versatile. I chose to fill them with artichoke hearts and cheese, but you can fill them as you like with different ingredients.
Place the potatoes in a pot, cover with water, add salt and cook for 35-40 minutes from boiling, or until you can pierce them with a skewer and they are soft. Drain them and let them cool slightly. Alternatively, do as I do: place them in a bowl after washing, pour in half a cup of water and cover tightly with plastic wrap. Cook in the microwave at 750W for 20 minutes, then remove and let cool.
Rinse the artichokes under running water, choose the tenderest ones, those that still look like a closed bud. Remove the outer leaves, trim the stem and peel it thoroughly. Then cut off the top of the flower and extract only the heart.
As you go, collect the hearts in a bowl with acidulated water; the acidity will prevent them from darkening. Once all the hearts are prepared, slice them thinly and heat a clove of garlic with a generous drizzle of oil,
add the artichoke hearts, season with salt and cook for about ten minutes over low heat, without adding water unless strictly necessary. Once flavored, browned and cooked, remove the garlic and transfer them to a bowl.
Add the spreadable cheese, mix, set aside and let cool.
Press the warm potatoes through a ricer (you don’t need to peel them; the skins will stay in the ricer). Collect everything in a bowl and add grated cheese, salt, pepper, breadcrumbs
an egg, mix to obtain a homogeneous mixture.
Grease the cups, sprinkle them with breadcrumbs and fill them halfway with the mixture,
fill with pieces of cheese and the artichoke mixture,
cover with the remaining mixture and level well.
Drizzle with a little oil, sprinkle more breadcrumbs and bake at 392°F (200°C) for 15 minutes, just long enough to brown the cakes and melt the cheese.
Let them cool for at least 15 minutes before unmolding, so the cakes do not fall apart.
After this time flip onto a plate and the potato and artichoke cakes are ready to be plated, served and enjoyed.
Tips
If you like, you can prepare the cakes in advance by a few hours and reheat them before serving or enjoy them at room temperature. I do not recommend leaving them in contact with aluminum for many hours to avoid release of aluminum into the food. Prepared and unmolded cakes can be stored in the refrigerator for 2 days in airtight containers and should be reheated before consumption.
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