Artichoke & Potato Casserole
Artichoke and Potato Casserole is one of winter favorite side dishes. It goes perfectly with any main course such as chicken meat or fish.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
- 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
Defrost artichokes. Preferably in the fridge overnight (slow defrosting).
Preheat the oven to 375 F.
Peel potatoes and cut them in large cubes or slices.
Cut each artichoke head in quarters.
Mix potatoes and artichokes in a large bowl. Season with salt, pepper and extra virgin olive oil.
If you like, add 3 garlic cloves crushed with a flat knife for more flavor. Mix well.
Mix together bread crumbs and grated Parmesan cheese.
Place artichokes and potatoes in a casserole pan. Add a drizzle of extra virgin olive oil and top with Parmesan and bread crumb mix.
Cover with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for another 10-15 minutes.
Garnish artichoke casserole with chopped parsley and serve hot.