Not sure how to use artichoke stems? Try this potato and artichoke roll and you’ll notice how delicate it is. I wanted to use the artichoke stems sautéed in a pan. When preparing artichoke hearts, the stems are cooked alongside them in the pan — for this recipe I used only those.
You can also make it with cauliflower stems or well-cooked green parts of leek, or puréed fennel stems.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Potato and Artichoke Roll
- 21 oz oz potatoes, peeled, cooked, boiled
- 2 tbsp cornstarch (maizena)
- 1/2 cup almond flour (about 50 g)
- 2 tbsp plant-based milk
- 1 tsp thyme
- to taste unrefined sea salt
- 1 tbsp chickpea flour
- 1 tbsp bread crumbs
- 1 tbsp alfalfa sprouts
- 1 tbsp almonds (chopped)
- 3 oz smoked tofu
- 10 stems artichoke stems (pan-fried)
- to taste unrefined sea salt
- to taste pepper
Steps for Potato and Artichoke Roll
Wash, peel and slice the potatoes. Steam for about 30 minutes until tender. Pass through a potato ricer into a bowl.
Add the cornstarch, almond flour, salt, pepper, thyme and a couple of tablespoons of plant milk. You should have a soft dough that you can compact with your hands. Taste and adjust seasoning. If it’s too soft add breadcrumbs; if too firm add a tablespoon of plant milk.
Spread it on oiled parchment paper into a rectangle. Blend the smoked tofu, mash the well-cooked artichoke stems with the tines of a fork and mix with the tofu. Adjust salt and pepper.
Spread the filling over the potato rectangle, leaving about 3/8 inch of free edge all around so the filling doesn’t spill out. Roll up and while rolling brush with plant milk and sprinkle with chickpea flour and breadcrumbs. You should form a fairly tight roll without compressing the dough. Wrap everything in the parchment paper like a long candy. Bake for 30 minutes in a fan-assisted oven at 392°F.
Let cool before unwrapping, slicing and sprinkling with chopped almonds and sprouts.
Tips from Timo & Lenticchie
The potato and artichoke roll keeps in the refrigerator for a couple of days. You can pan-fry it when serving. Just out of the oven the loaf may seem soft, but it firms up as it cools. It’s basically gnocchi dough, stuffed.
The potato and artichoke roll keeps in the refrigerator for a couple of days. You can pan-fry it when serving. Just out of the oven the loaf may seem soft, but it firms up as it cools. It’s basically gnocchi dough, stuffed.
