Potatoes, artichokes, and rice is a vegetarian variation of our well-known barese casserole, potatoes, mussels, and rice. For those who don’t particularly like mussels but love the aroma and taste of the casserole, this recipe is ideal. The ingredients are the same, but the stars are artichokes flavoured with pecorino, tomatoes, onions, and parsley. I guarantee no one will resist a taste; it’s tasty, moist, and with a deliciously crispy surface. It’s a typical Apulian farmhouse recipe, nothing special, but its simplicity makes it special… So, all that’s left is to try it!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups rice
- 1.5 lbs potatoes
- 3 artichokes
- 1.1 lbs cherry tomatoes
- 1 onion
- grated pecorino cheese
- parsley
- oil
- salt
- pepper
- water
- 1 lemon (for the artichoke water)
Tools
- Baking pan about 16×11 inches
Steps
First, clean the artichokes by removing the tougher leaves, cutting off the tips, then cut them in half and remove the central fuzz with a knife.
Then peel the potatoes.
Prepare a bowl of water with lemon, slice the artichokes thinly, and place them in the water. Slice the potatoes thinly as well, so they cook evenly, and put the rice in a container with water.
Now that the ingredients are ready, proceed with preparing the baking pan.
At the bottom, place some of the diced cherry tomatoes, chopped onion, parsley, pecorino, oil, salt, and pepper.
Then arrange the potatoes side by side, drain and rinse the artichokes and place them on the potatoes, and add the drained rice on top of the artichokes. Season again with oil, pecorino, salt, pepper, cherry tomatoes, onion, and parsley. Cover everything with the remaining potatoes side by side, cherry tomatoes, pecorino, salt, and oil. Pour water into the baking pan until it reaches the level of the potatoes.
Bake in a preheated ventilated oven at 392°F (200°C) for about 40 minutes. To ensure it’s cooked, taste a bit of rice from the side, if it is cooked, turn off the oven.
Storage
You can store the baking tray of potatoes, artichokes, and rice in the fridge covered for up to 2 days.
