Artichoke & Potato Casserole

Artichoke and Potato Casserole is one of winter and spring favorite side dishes.

It goes perfectly with any main course such as chicken, meat or fish.

And even if you skip the meat or fish you’ll still have nutrient-rich and delicious meal.

This artichoke casserole tastes best with fresh artichokes.

If you always dreaded buying fresh artichokes because you have no idea how to clean them, I have good news.

In this detailed guide, I’ll show you step by step in pictures how to trim and clean fresh artichokes with ease.

During winter time, when artichokes are in season definitely give preference to fresh ones if you can find them. Artichokes are a powerhouse of nutrients.

Rich in fiber, natural prebiotics and antioxidants they also contain a significant amount of protein for a vegetable.

Potato and artichoke casserole is also fairly easy to make. It only requires 20 minutes of hands-on time before being baked in the oven.

How To Make Potato & Artichoke Casserole Step-By-Step

Step 1: Prepare The Breadcrumb Mix

In a food processor blend into a uniform mix breadcrumbs, parsley (stems removed) and a garlic clove (inner green core removed).

Place in a bowl and mix with grated Parmesan cheese.

Step 2: Prepare Potatoes & Artichokes

Bring a pot of water (about 2 quarts or 2 liters) to a boil.

In the meantime clean and trim fresh artichokes. Follow this step by step guide for detailed instructions on how to clean artichokes except there’s no need to remove the inner choke “choke”. Simply slice each whole artichoke in about 5 slices, ¼ inch thick (around ½ centimiter).

Once the water is boiling add salt (scant tablespoon) and white wine vinegar.

Add artichoke slices. Once the water starts boiling again count 2 minutes and drain the artichokes.

Peel and slice potatoes. Potato slices should be of the same or slightly thinner thickness of the artichoke slices.

Step 3: Arrange All The Ingredients In A Casserole

Take a casserole about 9×13 inch or 23×35 cm.

Drizzle the bottom with some extra virgin olive oil and dust with breadcrumb mix.

Layer potato slices slightly overlapping so that they cover the bottom of the casserole. Slightly salt and pepper.

Cover with breadcrumbs mix and drizzle with extra virgin olive oil.

Place artichoke slices trying to fill any holes. Also cover with breadcrumbs and a generous drizzle of evo oil.

Repeat layering potatoes and artichoke slices in the same way until you finish all the ingredients.

This is also where you can add some extra cheese slices or prosciutto slices by simply adding an extra layer.

You should be able to make 3 layers of potatoes and 2 layers of artichokes.

Always finish with a layer of potatoes generously coated with breadcrumbs and extra virgin olive oil.

Step 4: Bake

Preheat the oven to 350F (180C).

Using a clean spray bottle filled with water generously spray the top layer of the casserole to create an irresistible golden crust.

Bake in 350F (180C) oven for 45-50 minutes. If close to the mark it starts to brown too much, cover with a piece of aluminum foil and continue baking until done.

Possible Variations & Add Ons

Add extra layer(s) of cheese, mozzarella or provolone.

You can also add prosciutto cotto or ham slices to have a hearty meal in and of itself.

Servings Options

With indicated ingredients you can serve 6-8 people, if serving this casserole as a side dish. It can also feed 4 if served as a main dish.

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Artichoke & Potato Casserole

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Artichoke and Potato Casserole is one of winter favorite side dishes. It goes perfectly with any main course but it can also be a great meal all on its own.

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Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Course: Main Course, Side Dish

Cuisine: Italian

Servings: 4

Ingredients

• ▢ 4 large potatoes or 5 medium size (3 pounds weighted with skin on)
• ▢ 10 artichokes medium size
• ▢ 2 tbsp white wine vinegar or apple cide vinegar
• ▢ ⅔ cup Parmesan cheese , grated (70 grams)
• ▢ ⅔ cup bread crumbs (80 grams)
• ▢ 4 sprigs fresh parsley
• ▢ Extra virgin olive oil
• ▢ 1 garlic clove or more to taste
• ▢ Salt, pepper to taste

Instructions

Prepare The Breadcrumb Mix

• In a food processor blend into a uniform mix breadcrumbs, parsley (stems removed) and a garlic clove (inner green core removed). Place in a bowl and mix with grated Parmesan cheese.

Prepare Potatoes & Artichokes

• Bring a pot of water (about 2 quarts or 2 liters) to a boil.
• In the meantime clean and trim fresh artichokes. Follow this step by step guide with pictures for detailed instructions on how to clean artichokes except there’s no need to remove the inner choke “choke”. Simple slice each whole artichoke in about 5 slices, ¼ inch thick (around ½ centimeter).
• Once the water is boiling add salt (scant tablespoon) and white wine vinegar.
• Add artichoke slices. Once the water starts boiling again count 2 minutes and drain the artichokes.
• Peel and slice potatoes. Potato slices should be of the same or slightly thinner thickness of the artichoke slices.

Arrange All The Ingredients In A Casserole

• Take a casserole about 9×13 inch or 23×35 cm.
• Drizzle the bottom with some extra virgin olive oil and dust with breadcrumb mix.
• Layer potato slices slightly overlapping so that they cover the bottom of the casserole. Slightly salt and pepper.
• Cover with breadcrumbs mix and drizzle with extra virgin olive oil.
• Place artichoke slices trying to fill any holes. Also cover with breadcrumbs and a generous drizzle of evo oil.
• Repeat layering potatoes and artichoke slices in the same way until you finish all the ingredients.

  This is also where you can add some extra cheese slices or prosciutto slices by simply adding an extra layer.

  You should be able to make 3 layers of potatoes and 2 layers of artichokes.
• Always finish with a layer of potatoes generously coated with breadcrumbs and extra virgin olive oil.

Bake

• Preheat the oven to 350F (180C).
• Using a clean spray bottle filled with water generously spray the top layer of the casserole to create an irresistible golden crust.
• Bake in 350F (180C) oven for 45-50 minutes. If close to the mark it starts to brown too much, cover with a piece of aluminum foil and continue baking until done.

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Buon Appetito!