Artichoke Potato Au Gratin Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
MIAMI HERALD
3 medium: Artichokes,
1 tbsp: Lemon juice,
2 cup: Water,
4 medium: Potatoes,
2 tbsp: Oil, olive
2 tsp: Thyme leaves,
1 tsp: Garlic salt,
1/8 tsp: Black pepper,
1/2 cup: Bread crumbs,
1/2 cup: Stock, chicken
Directions:
Bend back outer petals of artichokes until they snap off easily near base.
Edible portion of petals should remain on artichoke hearts. Continue to
snap off and discard petals until central core of pale green petals is
reached. Cut off stems and top third of artichokes; discard. Trim outer
dark green layer from bottoms. Quarter artichokes lengthwise. Cut out
center petals and fuzzy centers. Vertically slice each quarter into 3-4
wedges. Dip slices in mixture of water and lemon juice.
Preheat oven to 425. Thinly slice unpeeled potatoes. Place layer of
potato slices on bottom of greased 2-1/2-qt baking dish. Arrange layer of
artichoke slices on potato slices. Sprinkle with spices and drizzle with
part of olive oil.
Repeat layers, ending with potato layer, until all ingredients are used.
Pour hot chicken broth evenly over surface; sprinkle with bread crumbs and
drizzle with remaining oil. Cover with foil and bake 30 minutes.
Remove foil and bake 30-45 minutes longer, until potatoes and artichokes
are tender.
Sylvias comments: this was an interesting way to prepare artichokes for a
casserole! I cut them into very thin wedges to make more. I used a very
large baking pan, and the stack was so short that way I think Id have been
better off using an 8x8" pan. It was surprisingly tasty for something with
very simple ingredients.
Nutritional information per serving: 259 calories; 6.2 gm protein; 46.4 gm
carbohydrate; 5.7 gm fat (1 gm sat, 3.9 gm mono, 0.8 gm poly); 19% calories
as fat; 1.8 gm fiber; 1.25 mg cholesterol; 322 mg sodium, 3 mg iron.
Posted on GEnie by C.NORBERG [KitN], Jun 21, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat &
Luscious echoes
Source from luhu.jp
Edible portion of petals should remain on artichoke hearts. Continue to
snap off and discard petals until central core of pale green petals is
reached. Cut off stems and top third of artichokes; discard. Trim outer
dark green layer from bottoms. Quarter artichokes lengthwise. Cut out
center petals and fuzzy centers. Vertically slice each quarter into 3-4
wedges. Dip slices in mixture of water and lemon juice.
Preheat oven to 425. Thinly slice unpeeled potatoes. Place layer of
potato slices on bottom of greased 2-1/2-qt baking dish. Arrange layer of
artichoke slices on potato slices. Sprinkle with spices and drizzle with
part of olive oil.
Repeat layers, ending with potato layer, until all ingredients are used.
Pour hot chicken broth evenly over surface; sprinkle with bread crumbs and
drizzle with remaining oil. Cover with foil and bake 30 minutes.
Remove foil and bake 30-45 minutes longer, until potatoes and artichokes
are tender.
Sylvias comments: this was an interesting way to prepare artichokes for a
casserole! I cut them into very thin wedges to make more. I used a very
large baking pan, and the stack was so short that way I think Id have been
better off using an 8x8" pan. It was surprisingly tasty for something with
very simple ingredients.
Nutritional information per serving: 259 calories; 6.2 gm protein; 46.4 gm
carbohydrate; 5.7 gm fat (1 gm sat, 3.9 gm mono, 0.8 gm poly); 19% calories
as fat; 1.8 gm fiber; 1.25 mg cholesterol; 322 mg sodium, 3 mg iron.
Posted on GEnie by C.NORBERG [KitN], Jun 21, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat &
Luscious echoes
Source from luhu.jp