Side DishesSide or Main CourseVegetarian

Artichoke & Potato Casserole

Artichoke and Potato Casserole is one of winter and spring favorite side dishes.

It goes perfectly with any main course such as chicken meat or fish.

And even if you skip the meat or fish you’ll still have nutrient-rich and delicious meal.

To make this artichoke casserole both fresh and frozen artichokes (including edible part of leaves) will work well.

During winter time, when artichokes are in season definitely give preference to fresh ones if you can find them. Artichokes are a powerhouse of nutrients. Rich in fiber, natural prebiotics and antioxidants they also contain a significant amount of protein for a vegetable.

Four large artichokes and 4 medium potatoes is enough for 4 people. But if you LOVE artichokes feel free to add an extra one or two.

Now enough convincing, let’s get to our casserole 😉

Artichokes & Potato Casserole {Recipe}

Artichoke & Potato Casserole
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 

Artichoke and Potato Casserole is one of winter favorite side dishes. It goes perfectly with any main course such as chicken meat or fish.

Course: Main Course, Side Dish
Cuisine: Italian
Servings: 4
Ingredients
  • 4-6 artichokes
  • 4 potatoes medium size
  • 1 lemon
  • ¼ cup Parmesan cheese grated
  • 2 tbsp bread crumbs
  • Fresh parsley
  • Extra virgin olive oil
  • 3 garlic cloves optional
  • Salt pepper to taste
Instructions
Fresh Artichokes
  1. Clean and peel fresh artichokes as you would normally do.
Frozen Artichokes
  1. Defrost artichokes. Preferably in the fridge overnight (slow defrosting).
  2. Preheat the oven to 375 F.
  3. Peel potatoes and cut them in large cubes or slices.
  4. Cut each artichoke head in quarters.
  5. Mix potatoes and artichokes in a large bowl. Season with salt, pepper and extra virgin olive oil.
  6. If you like, add 3 garlic cloves crushed with a flat knife for more flavor. Mix well.
  7. Mix together bread crumbs and grated Parmesan cheese.
  8. Place artichokes and potatoes in a casserole pan. Add a drizzle of extra virgin olive oil and top with Parmesan and bread crumb mix.
  9. Cover with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for another 10-15 minutes.
  10. Garnish artichoke casserole with chopped parsley and serve hot.

Buon Appetito!

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6 Comments

  1. Sometimes it’s the simplest things that are the most delicious. This casserole looks divine- a great staple side dish for every day or for big holiday gatherings!

    1. Hey Ainoa! I’d say start with 3 tbsp extra virgin olive oil, 1/2 teaspoon salt and few pinches of black pepper. Let me know how it goes

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