Wednesday, June 12 2024

This hearty dish combines tender artichokes and creamy potatoes, layered with herbs and flavorful cheese, then baked to perfection.

Each bite offers a delicious blend of earthy textures and savory goodness, making it a comforting addition to any meal.

Whether served as a side dish or a vegetarian main course, this dish promises to elevate your dining experience with every bite.






  • 5 artichokes
  • 2 medium potatoes
  • Fine salt to taste
  • Rosemary (dried or fresh)
  • Chopped parsley to taste
  • Parmigiano Reggiano cheese grated to taste
  • Grated breadcrumbs to taste
  • Extra virgin olive oil
  • 1/2 cup of water




1. **Preparation of ingredients:**
– Clean the artichokes, removing the tough outer leaves and cutting off the tips.
– Slice the artichokes thinly.
– Peel the potatoes and slice them thinly.

2. **Condense the vegetables:**
– In a bowl, toss the artichoke slices and potatoes with extra virgin olive oil, salt, rosemary (to taste), and a splash of water to prevent them from drying out too much during cooking.
– Stir well to make sure the vegetables are evenly coated.

3. **Assemble the tray:**
– Arrange the artichoke slices and potatoes alternately in a lightly greased baking dish.
– Sprinkle the vegetables with chopped parsley and grated cheese and add 1/2 cup of water.

4. **Baking:**
– Preheat the oven to 340 F.
– Cover the baking dish with aluminum foil for the first part of cooking and bake for about 30-40 minutes.
– Remove the aluminum foil and sprinkle the surface with breadcrumbs.
– Continue baking for another 15-20 minutes or until the vegetables are tender and the surface is golden brown.

5. **Serve:**
– Once cooked, remove the pan from the oven and let it rest for a few minutes.
– Serve the baked artichokes and potatoes piping hot, garnished with fresh chopped parsley and a drizzle of extra virgin olive oil.

This tray is a delicious side dish and can also be served with meat, fish or enjoyed alone as a vegetarian dish. Enjoy!


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