Sunday, July 27, 2008
Artichoke Gratin - delicious!
1 large jar of artichokes hearts in olive oil (chopped in quarters)
juice of 1 lemon
2 medium onions (thinly sliced)
2 tbsp of olive oil
1/2 tsp of sugar
Salt and pepper
3 garlic cloves (crushed)
3 sprigs fresh thyme (chopped)
3 big potatoes (sliced thin)
12 pitted black olives (quartered or sliced)
80ml of vegetable stock or water
Parsley (chopped to garnish)
Preheat oven to 190C/375F. Chop artichokes hearts into quarters. Saute the onion in oil with the sugar, stirring occasionally until golden. Lower the heat, stir in the thyme and garlic. Brush and ovenproof dish with oil and put in a slightly overlapping layer of potatoes. Scatter over a third of the onions, artichokes, and olives, and season. Repeat twice more and spoon over the stock or water. Cover with foil and bake for 35 minutes. Remove foil and pour over the cream and top with the rest of the thyme. Bake for another 15 minutes then use the tip of the knife to make sure the potatoes are cooked through. Garnish with parsley and serve hot.