Potato and Artichoke Gratin

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.

If you've always dreaded buying fresh artichokes because you have no idea how to clean them, I have good news.In my detailed guide, I show you step by step with pictures how to trim and clean fresh artichokes with ease.

• Artichokes - fresh artichokes are the best but you can also use frozen artichokes. In this case there's no need to parboil them.
• Potatoes - potatoes with yellow flesh work best but feel free to use what you have.
• White wine vinegar - for parboiling artichokes. Gives them extra flavor and prevents oxidation (turning dark).
• Delicious breadcrumb seasoning made with:
  • Breadcrumbs - plain
  • Parmesan cheese - Pargmigiano Reggiano or Grana Padano, grated.
  • Fresh Parsley
  • Garlic clove - preferably fresh but can substitute with garlic powder.
• Extra virgin olive oil, salt, pepper - to taste.

How To Make - Step By Step

Potato and artichoke gratin is fairly easy to make. It only requires 20 minutes of hands-on time before being baked in the oven.

Step 1: Prepare The Breadcrumb Mix

In a food processor blend into a uniform mix breadcrumbs, parsley (stems removed) and a garlic clove (inner green core removed).

Place in a bowl and mix with grated Parmesan cheese.

Step 2: Prepare Potatoes & Artichokes

• Bring a pot of water (about 2 quarts or 2 liters) to a boil.
• In the meantime clean and trim fresh artichokes. Follow this step by step guide for detailed instructions on how to clean artichokes except there’s no need to remove the inner core/choke. Simply slice each whole artichoke in about 5 slices, ¼ inch thick (around ½ centimeter).

• Peel and slice potatoes. Potato slices should be of the same or slightly thinner thickness of the artichoke slices.
• Once the water is boiling add salt (scant tablespoon) and white wine vinegar.

• Add artichoke slices. Once the water starts boiling again count 2 minutes and drain the artichokes.

Step 3: Arrange All The Ingredients In A Casserole

• Take a casserole about 9x13 inch or 23x35 cm.
• Drizzle the bottom with some extra virgin olive oil and dust with breadcrumb mix.
• Layer potato slices slightly overlapping so that they cover the bottom of the casserole. Slightly salt and pepper.
• Cover with breadcrumbs mix and drizzle with extra virgin olive oil.
• Place artichoke slices trying to fill any holes. Also cover with breadcrumbs and a generous drizzle of extra virgin olive oil.
• Repeat layering potatoes and artichoke slices in the same way until you finish all the ingredients.

• This is also where you can add some extra cheese slices or prosciutto slices by simply adding an extra layer.
• You should be able to make 3 layers of potatoes and 2 layers of artichokes.
• Always finish with a layer of potatoes generously coated with breadcrumbs and extra virgin olive oil.

Step 4: Bake

• Preheat the oven to 350F (180C).
• Using a clean spray bottle filled with water generously spray the top layer of the casserole to create an irresistible golden crust.
• Bake in 350F (180C) oven for 45-50 minutes. If close to the mark it starts to brown too much, cover with a piece of aluminum foil and continue baking until done.