Artichoke And Potato Purée Recipes

ARTICHOKE AND POTATO FRITTATA

Steps:

• Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan., Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally., In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes., Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.

CHUNKY JERUSALEM ARTICHOKE AND POTATO MASH

Steps:

• Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Rewarm in same bowl set over simmering water, stirring occasionally, before serving.

ARTICHOKE AND POTATO PURéE

Steps:

• In a small saucepan combine the potato, peeled and cut into 1/2-inch pieces, with enough cold water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender. While the potato is cooking, in a small skillet cook the artichoke hearts in the butter with salt and pepper to taste over moderate heat, stirring, until they are very tender. Drain the potato, return it to the pan, and cook it covered, over moderate heat, shaking the pan, for 30 seconds, or until excess liquid is evaporated. Force the artichoke mixture and the potato through a food mill fitted with a medium disk into a bowl, discarding the solids, and season the purée with salt and pepper.

POTATO, CELERY ROOT, AND JERUSALEM ARTICHOKE PURéE

Steps:

• 1. Fill a large bowl with water, squeeze the half lemon into it, and then add the lemon half as well, Peel the potatoes and the Jerusalem artichokes, placing them directly in the acidulated water.
• 2. Bring plain water to a boil in the bottom of a vegetable steamer. Place the celery root in the top and cook until it begins to turn tender, 10 minutes. Add the potatoes and cook until the celery root is nearly tender through, 10 minutes. Then add the Jerusalem artichokes and cook until they are tender through, about 10 minutes.
• 3. Transfer the vegetables to a large bowl, of to the bowl of an electric mixer fitted with the dough blade, and blend to a consistent but slightly chunky purée (do not puré them in a food processor or they will turn to glue). Add the butter and continue mixing until it is incorporated. Season to taste with salt and pepper, and serve piping hot.

JERUSALEM ARTICHOKE PURéE

Steps:

• Put the artichokes and potatoes in a medium saucepan and cover with cold water by 1 inch. Season with salt and bring to a boil. Lower the heat and simmer until the artichokes and potatoes are tender, about 15 minutes. Drain.
• Pass the artichokes and potatoes through a ricer or fine sieve back into the saucepan. Stir in the milk. Season to taste with salt and place over low heat. Melt the butter in a small pan over medium heat. Cook, occasionally swirling the pan, until the butter is brown and has a nutty aroma. Stir into the artichokes.

CELERY ROOT AND POTATO PUREE WITH ROASTED JERUSALEM ARTICHOKE "CROUTONS"

Steps:

• Combine first 7 ingredients in heavy large pot. Add enough water to cover. Sprinkle with salt. Bring to boil, reduce heat to medium, and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes. Drain; return to pot. Discard thyme sprigs and bay leaf. Stir over medium heat to dry vegetables. Using potato masher, mash vegetables until coarsely pureed. Mash in 3 1/2 tablespoons butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl; cover and chill. Rewarm in microwave before serving.
• Preheat oven to 425°F. Cut Jerusalem artichokes into 1/2-inch cubes. Place in medium bowl; add oil, sprinkle with salt and pepper, and toss to coat. Dot with remaining 1/2 tablespoon butter. Transfer to rimmed baking sheet; roast until tender and golden brown, turning occasionally, about 25 minutes.
• Place celery root and potato puree in serving bowl. Sprinkle Jerusalem artichokes and chopped thyme over and serve.

POTATO AND POLENTA CAKES WITH ARTICHOKE PUREE

Steps:

• Boil potatoes until tender, drain, mash roughly.
• Stir in shallots, cheese, 1/4 cup salsa, egg white, paprika and polenta - mix well.
• Shape potato mixture into 6 patties.
• Shallow fry in batches until lightly browned on both sides and heated through. Drain on paper towel if you like.
• Meanwhile, add the salami to a clean pan, and cook, stirring until crisp.
• Top potato cakes with extra salsa, artichoke puree and salam strips.
• *For the puree: Process artichokes, garlic, cream and juice until smooth. Add oil gradually in a thin stream with motor is running.

ARTICHOKE MASHED POTATOES

Steps:

• Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork; Drain.
• In a large mixing bowl, pureé artichoke hearts with half the butter and milk, using a hand blender or mixer.
• Add potatoes and remaining butter and milk and mix until smooth.
• Add salt and pepper to taste.
• Enjoy! ;).

ARTICHOKE, POTATO, AND CHEESE CASSEROLE

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Place a large pot half filled with water over high heat.
• Add the artichokes and bring to a boil.
• Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes.
• Remove the artichokes from the pot, reserving the cooking water, and allow them to cool.
• The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly.
• Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup).
• Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds.
• Set aside.
• You may be tempted to eat all the artichokes yourself right now, but resist!
• Inside every leaf there's a small amount of pulp-the good part.
• To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself.
• Reserve the pulp and discard the leaves.
• Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all.
• Peel the stems and dice the hearts and stems into bite-sized pieces.
• Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke.
• Set aside.
• Preheat the oven to 350*F.
• Melt the butter in a 3-quart pot over high heat.
• When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix.
• Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes.
• Reduce the heat to medium if necessary to prevent burning.
• Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes.
• Add the reserved cooking water and cook, continuing to stir, for 6 minutes.
• Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate.
• The mixture should be a rich brown color.
• Stir in the heavy cream, bring to a boil, then add the mozzarella cheese.
• Stir and remove from the heat.
• Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese.
• Bake until the cheese is a beautiful golden brown, about 25 minutes.
• Serve hot.

ROASTED POTATOES AND ARTICHOKES

Steps:

• Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

POTATO AND ARTICHOKE GRATIN

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt butter in skillet over medium-high heat. Add onion and garlic; sauté until soft. Spread onion mixture in prepared dish. Top with half of potatoes. Sprinkle with teaspoon thyme, half of salt, and pepper. Arrange half of artichokes over potatoes. Repeat with remaining potatoes, thyme, salt, pepper, and artichokes. Pour cream and half and half over potatoes. Bake until potatoes are tender, about 1 hour. Cool slightly.