Date: Wed, 15 Nov 1995 17:22:48 -0500
From: firstname.lastname@example.org (Aiko Pinkoski)
Artichokes, Potatoes, and Dried Mushrooms baked in Clay
from the Savory Way by Deborah Madison
1/2 oz dried cepes (porcini)
1/2c boiling water
3 large artichokes
juice of 1 large lemon
1 1/4 pounds red skinned or yellow fleshed potatoes,
sliced 3/8" thick.
12 garlic cloves, unpeeled
coarsely ground pepper
2 bay leaves
several sprigs thyme or 1/4 tsp dried
Fill both halves of the clay pot w/cold water & let soak.
preheat oven to 350
Cover the mushrooms w/boiling water & soak. Trim the artichokes.
Break off the tough outer leaves and slice off the remaining
cone of inner leaves. Trim the outside and scoop out the choke
w/a spoon. As you work, put the cut artichokes in a bowl w/lemon
juice and water to cover them from browning. Slice the trimmed
hearts into pieces about the same width as the potatoes.
Remove the mushrooms from the soaking water & run your fingers
over the surfaces to loosen any grit; then sqeeze them dry.
Cut them into bite sized pieces. Let the soaking water stand
until the particles settle to the bottom.
Empty the clay pots then add the potatoes, artichokes, garlic
cloves, and mushrooms. Season w/salt and pepper and toss with
the herbs. Carefully pour in the soaking water from the mushrooms.
Cover the pot w/the lid and bake it for 1 hour. Once or twice
while cooking, give the vegetables a gentle stir. By the time
they're done, most of the liquid will have been absorbed, leaving
behind a glossy glaze.