GRATED POTATOES AND ARTICHOKES PYRAMID

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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