Potato Artichoke And Parsley Tagine Recipes

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POTATO ARTICHOKE SALAD



Potato Artichoke Salad image

An unusual (for me) blend of ingredients in a non-mayo potato salad. I prefer it warm but the original recipe does suggest serving it chilled. Your choice.

Provided by SusieQusie

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs small red potatoes, quartered
1/2 lb fresh green beans, in 1 inch cuts
1 (6 ounce) bottle marinated artichoke hearts
2 tablespoons chopped kalamata olives
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil and cook 20 minutes or until tender.
  • Add the green beans to the potatoes and cook 2 minutes more or until beans are crisp-tender. Remove from heat and drain well.
  • Drain artichokes, reserving 2 tablespoons of the yummy marinade.
  • Chop artichokes and add to potatoes and beans. Toss in the olives.
  • Combine reserved artichoke marinade, vinegar, parsley, salt and pepper.
  • Drizzle dressing over salad, tossing to coat. Cover and chill.
  • Serving = 1 cup.

POTATO ARTICHOKE GRATIN



Potato Artichoke Gratin image

Oh, this is an indulgent holiday side dish recipe... and worth every calorie. It's rich, creamy and has a great crisp crust. We loved adding artichokes to a gratin recipe. Not traditional, but delicious.

Provided by Melissa Straub

Categories     Vegetables

Time 1h5m

Number Of Ingredients 11

4 lb yukon gold potatoes, peeled, thinly sliced (1/4 inch)
2 1/2 tsp sea salt
1/4 tsp plus 1/8 teaspoons white pepper, divided
2 medium onions, halved, sliced (1/4 inch)
1 can(s) artichoke hearts, drained, thinly sliced, 14 oz
1 3/4 c heavy whipping cream
1 c creme fraiche
1/8 tsp ground nutmeg
1 c shredded Gruyere cheese, 4 oz
1/2 c unseasoned dry bread crumbs
1 Tbsp butter, softened

Steps:

  • 1. Heat oven to 425 degrees F. Cook potato slices in a large pot of simmering salted water 8 to 10 minutes or until barely fork tender.
  • 2. Butter a 13 x 9 inch (3 quart) glass baking dish. In a small bowl, stir together salt and 1/4 teaspoon of the pepper. Arrange one-fourth of the potato slices over bottom of dish. Sprinkle with one-fourth of the salt mixture. Cover with second layer of potatoes; sprinkle with one-fourth of the salt mixture. Top with onions and artichokes.
  • 3. Repeat layering of potatoes and sprinkling of salt mixture twice.
  • 4. In a medium bowl, whisk together cream, creme fraiche, nutmeg and remaining 1/8 teaspoon pepper. Pour over gratin. Bake 15 minutes.
  • 5. Meanwhile, in a small bowl, stir together cheese and bread crumbs. After 15 minutes of baking, sprinkle gratin with bread crumb mixture; dot with butter.
  • 6. Bake an additional 20 to 25 minutes or until golden brown and bubbling.

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