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Hello, everyone! It’s Mark Zoch here from The Dinner Dude, and today we’re going to dive into the world of artichokes and potatoes. Specifically, we’re going to talk about a dish that I’ve been perfecting for quite some time now – the Grated Potatoes and Artichokes Pyramid. This dish is a delightful blend of flavors and textures that will surely impress your dinner guests.

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Grated Potatoes and Artichokes Pyramid Recipe

GRATED POTATOES AND ARTICHOKES PYRAMID

These two well known vegetables will result exquisitely combined in this recipe: simple ingredients for a great result. A delicate “distraction” which will releases all the possible nuances of a delicious gratin in your mouth.

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Course: Vegetables

Cuisine: American

Keyword: artichokes, parmesan, potato

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: people

Calories: 200kcal

Cost: $25

Equipment

1 bowl

1 oven

1 baking paper

1 baking sheet

Ingredients

For the potatoes

1 medium potato for each person
A mix of minced parmesan cheese, parsley and garlic
4 minced ripe tomatoes
Grated bread
extra virgin olive oil
salt and pepper to taste

For the artichokes

1 artichoke for each person
Rosemary - salt and pepper to taste
Extra virgin olive oil

For the decoration

White and pink pepper
turmeric
cajun
rosemary

Instructions

First of all wash the artichokes, take a bowl, put some water with a squeezed lemon inside and start cleaning the artichokes, removing the hardest leaves with your hand and then cutting off the top of the vegetables with all the thorns.
At this point cut the artichokes into 2 parts, removing the central fluffy part and put them into the water. Procede like this with all the artichokes and live them there while preparing the oven tray with baking paper.
Turn the oven on, 180°C and while it’s getting to the temperature, cut each half of the artichoke in very thin longitudinal slices, placing them on the baking sheet. Put into the oven for 10 minutes till they will become crusty and then remove them.
While artichokes are cooking, peel the potatoes, wash them and prepare another bowl with water inside. Cut each potato into regular thin and oval slices and once artichokes are ready, arrange them on the oven tray with a clean baking paper.
Add salt, pepper and oil on each slice, together with minced garlic, parsley and cheese, add the minced tomatoes on each slice, the grated bread, the extra virgin olive oil and put in the oven for 15 minutes around.
When all your vegetables are cooked and ready, start building you composition paying attention to do this operation on the dish you are going to serve: you will risk removing the composition once is completed.
Begin with a slice of potato and then a slices of artichoke. Go on like this for 3 to 4 “rounds”. Add the turmeric and cajun powder using your finger, just a touch; add some pink and white pepper and serve.

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Notes

Just potatoes and artichokes? Try potatoes and leeks, potatoes and zucchini: the most important thing is to maintain potatoes as the basis of this recipe and you will always get a little crunchy miracle.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Tips for making Grated Potatoes and Artichokes Pyramid

Cooking Tips

Before we get into the serving suggestions and FAQs, let’s go over some essential cooking tips for our Grated Potatoes and Artichokes Pyramid.

Artichoke Preparation: To prevent artichokes from darkening, store them in lemon water as soon as they are cut. Also, cook them in lemon water. This not only prevents oxidation but also adds a tangy flavor that complements the artichokes well.
Potato Selection: For this recipe, russet potatoes work best due to their starchy nature. They absorb the flavors well and provide a nice texture when grated.
Cooking Method: Steaming the artichokes and boiling the potatoes ensures that they retain their nutrients and flavors. Remember, the key to a great Grated Potatoes and Artichokes Pyramid is perfectly cooked ingredients!

Serving Suggestions

Now that we have our cooking tips covered, let’s move on to how to serve our Grated Potatoes and Artichokes Pyramid.

Accompaniments: This dish pairs well with a variety of sides. Some of my favorites include lemon herb couscous, garlic bread, and roasted vegetables. You can also serve it with a refreshing southwest salad dressing or a creamy goat cheese dip.
Presentation: Arrange the grated potatoes and artichokes in a pyramid shape on a large platter. This not only makes the dish visually appealing but also allows the flavors to meld together.
Garnish: Sprinkle some freshly chopped parsley or basil on top for an added burst of flavor and color.

FAQs

Can I use other types of potatoes for this recipe? Yes, you can. However, russet potatoes are recommended due to their starchy nature.
What can I do to prevent the artichokes from darkening? Store and cook the artichokes in lemon water to prevent them from oxidizing.
Can I prepare this dish ahead of time? Yes, you can prepare the ingredients ahead of time. However, it’s best to assemble and serve the dish fresh to maintain its texture and flavor.
What other proteins can I pair with this dish? Lamb, chicken, and eggs pair well with the flavors of this dish.
Can I use frozen artichoke hearts for this recipe? Yes, you can. Just make sure to thaw them properly before using.

In conclusion, the Grated Potatoes and Artichokes Pyramid is a versatile dish that can be enjoyed as a main course or a side dish. It’s a testament to the fact that with the right ingredients and techniques, even the humble potato and artichoke can be turned into a culinary masterpiece. So, why not give it a try and let me know how it turns out? Happy cooking!

How to make Grated Potatoes and Artichokes Pyramid