This artichoke and potato gratin recipe comes right out of my Mamma’s kitchen and I’ve spent years seeing people enjoying this. Thinly sliced artichokes and potatoes baked in the oven with breadcrumbs and parmesan can be a delicious meal by itself or work as a great side dish for meat or fish. It’s also a great recipe for any vegans or vegetarians out there! Traditional, tasty and easy to make.
Buon appetito!
⇨ For written recipe:
***TIPS***
1. As soon as you slice up those artichokes, get them into that water and lemon juice ASAP. This will stop them from going black.
2. So that they cook perfectly, make sure you cut those potatoes and artichokes really thinly!
3. Season those potatoes and artichokes with salt before you start layering them in the oven dish! You want them to be perfectly seasoned.
4. When adding the water, ensure that it covers the artichokes. This is the secret to cooking them well!
5. That last layer of breadcrumbs can be thicker than the others because that will give that nice, crunchy gratin effect.
INGREDIENTS
6 ARTICHOKES
6 BIG POTATOES
150g BREADCRUMBS
½ CLOVE OF GARLIC
PARMESAN
PARSLEY
CHILLIFLAKES
SALT
OLIVE OIL
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