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claypot-artichoke-potatoes recipe

Date: Wed, 15 Nov 1995 17:22:48 -0500
 From: aiko@epoch.com (Aiko Pinkoski)
 Artichokes, Potatoes, and Dried Mushrooms baked in Clay 
 from the Savory Way by Deborah Madison
 serves 4.
 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.
 kwvegan vegan