ARTICHOKE, GARLIC & POTATO MASH
Spruce up your usual mash with something a bit different. The garlicky artichoke hearts add a new and delicious twist
Provided by Jennifer Joyce
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil and cook for 15 mins or until tender, then drain. Return to pan and add butter, milk and some seasoning. Mash until light and fluffy. Stir in the parsley.
- While the potatoes are cooking, pat the artichoke slices dry with kitchen paper. Heat the olive oil in a medium frying pan. Cook the garlic for 1 min, then add the artichoke hearts and some seasoning. Cook for 5 mins until golden and crisp. Mash the cooked artichokes into the potatoes, reserving a few for the top, and warm through again on low heat until piping hot. Serve with the rest of the artichokes on top.
Nutrition Facts : Calories 520 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 1.21 milligram of sodium
POTATO AND POLENTA CAKES WITH ARTICHOKE PUREE
I'm making this to go along with some veal tonight. The recipe comes from Australian Women's Weekly.
Provided by A la Carte
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes until tender, drain, mash roughly.
- Stir in shallots, cheese, 1/4 cup salsa, egg white, paprika and polenta - mix well.
- Shape potato mixture into 6 patties.
- Shallow fry in batches until lightly browned on both sides and heated through. Drain on paper towel if you like.
- Meanwhile, add the salami to a clean pan, and cook, stirring until crisp.
- Top potato cakes with extra salsa, artichoke puree and salam strips.
- *For the puree: Process artichokes, garlic, cream and juice until smooth. Add oil gradually in a thin stream with motor is running.
Nutrition Facts : Calories 353.8, Fat 16.5, SaturatedFat 5, Cholesterol 21.3, Sodium 635.5, Carbohydrate 42.7, Fiber 6.7, Sugar 3.1, Protein 11.8
ARTICHOKE AND POTATO PURéE
Categories Potato Side Quick & Easy Artichoke Fall Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups, serving two
Number Of Ingredients 3
Steps:
- In a small saucepan combine the potato, peeled and cut into 1/2-inch pieces, with enough cold water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender. While the potato is cooking, in a small skillet cook the artichoke hearts in the butter with salt and pepper to taste over moderate heat, stirring, until they are very tender. Drain the potato, return it to the pan, and cook it covered, over moderate heat, shaking the pan, for 30 seconds, or until excess liquid is evaporated. Force the artichoke mixture and the potato through a food mill fitted with a medium disk into a bowl, discarding the solids, and season the purée with salt and pepper.
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
POTATO AND ARTICHOKE GRATIN
Categories Milk/Cream Onion Potato Side Bake Casserole/Gratin Artichoke Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt butter in skillet over medium-high heat. Add onion and garlic; sauté until soft. Spread onion mixture in prepared dish. Top with half of potatoes. Sprinkle with teaspoon thyme, half of salt, and pepper. Arrange half of artichokes over potatoes. Repeat with remaining potatoes, thyme, salt, pepper, and artichokes. Pour cream and half and half over potatoes. Bake until potatoes are tender, about 1 hour. Cool slightly.
ROASTED SMASHED POTATOES WITH ARTICHOKES
I'm not a big fan of artichokes, but they are a nice addition to this roasted smashed potatoes recipe. Keep an eye on the pan while baking; you might need to stir it a couple of times to keep the artichokes from getting too brown and the potatoes from sticking. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.
Nutrition Facts : Calories 334 calories, Fat 27g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 834mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 9g fiber), Protein 2g protein.
POTATO, CELERY ROOT, AND JERUSALEM ARTICHOKE PURéE
Steps:
- 1. Fill a large bowl with water, squeeze the half lemon into it, and then add the lemon half as well, Peel the potatoes and the Jerusalem artichokes, placing them directly in the acidulated water.
- 2. Bring plain water to a boil in the bottom of a vegetable steamer. Place the celery root in the top and cook until it begins to turn tender, 10 minutes. Add the potatoes and cook until the celery root is nearly tender through, 10 minutes. Then add the Jerusalem artichokes and cook until they are tender through, about 10 minutes.
- 3. Transfer the vegetables to a large bowl, of to the bowl of an electric mixer fitted with the dough blade, and blend to a consistent but slightly chunky purée (do not puré them in a food processor or they will turn to glue). Add the butter and continue mixing until it is incorporated. Season to taste with salt and pepper, and serve piping hot.
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