Artichokes And Potatoes Greek Recipes

GREEK STYLE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
• Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

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.

ARTICHOKES AND POTATOES (GREEK)

Steps:

• Peel potatoes. Clean & cut artichokes into quarters. Take 1/2 lemon & smear each piece of artichoke.
• In a large pot, add olive oil & onions & simmer until tender. Add artichokes & potatoes & sauté a little. Add sweet peas & tomato sauce. Add 1 1/2 cups water.
• Cover & let boil until done. (about 1/2 hour).

GREEK POTATO CASSEROLE

Steps:

• In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

POTATO, ARTICHOKE AND FETA CHEESE LATKES

Steps:

• Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain. Cool completely and peel.
• Preheat oven to 325°F. Place baking sheet in oven. Using hand grater, coarsely grate potatoes into large bowl. Add artichokes and leek. Mix Parmesan, egg, mint, oregano, salt and pepper in small bowl. Add to potato mixture. Stir in feta and enough breadcrumbs to form mixture that holds together. Firmly press 1/2 cup mixture into 3 1/2-inch round. Repeat with remaining mixture.
• Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet in oven. Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

MOUSSAKA WITH ARTICHOKES, TOMATOES, AND POTATOES

Steps:

• Layer the potatoes in the bottom of the slow cooker insert. Then layer all the eggplant slices on top.
• Grind the cinnamon, cloves, peppercorns, and allspice to a powder in an electric coffee mill or a mortar and pestle.
• In a large sauté pan, heat the oil and cook the onion until it begins to brown, about 7 minutes. Add the garlic, spices, wine, tomatoes, and artichokes and continue to simmer until the pan is nearly dry. Add salt to taste.
• Pour the tomato-artichoke sauce carefully over the eggplant and potatoes. (The dish can be assembled to this point a day ahead of time and stored in the refrigerator overnight.)
• Cover and cook on low for about 4 hours, or until a skewer inserted into the stew easily penetrates all the layers.
• While the vegetables are cooking, make the custard topping. Combine the milk and flour in a blender and blend until smooth. Pour the mixture into a saucepan and cook over medium-high heat, stirring constantly, until the sauce thickens enough to thickly coat the back of a spoon. Gradually stir in the cheese, then turn off the heat and rapidly whisk in the egg yolks one at a time. Stir in a dash of nutmeg.
• Carefully pour the custard over the vegetables, trying not to dislodge them. Cover and continue cooking for about 1 hour longer, or until the custard is set.
• Turn off the slow cooker and let the moussaka sit for 15 to 20 minutes, then carefully spoon up individual portions into a pasta bowl.
• I find that it helps to slice the dish into 4 to 6 portions right in the slow cooker insert with a sharp knife before removing the portions with a spoon. That way, each portion is a little tidier.
• I would love a good Greek wine. I would enjoy Kir-Yianni's Xinomavro. And if you can't find any, opt for a full-bodied red or any good dry rosé.

ROASTED LEMON POTATOES WITH ARTICHOKES

Steps:

• Position a rack in the lower third of the oven and preheat to 450 degrees. Lightly oil a large, rimmed baking sheet or shallow baking pan.
• Toss the potatoes with 2 tablespoons of the oil in a large bowl. Spread on the baking sheet. Bake for 15 minutes. Turn the potatoes with a metal spatula and bake for 15 minutes more. Toss the artichokes with the remaining 1 tablespoon olive oil and mix into the potatoes. Continue baking until the vegetables are tender and lightly browned, about 20 minutes more.
• Transfer the potatoes and artichokes to a large bowl. Sprinkle with the lemon zest, then the lemon juice and parsley. Season with salt and pepper. Mix gently and serve hot in the bowl or on a platter.