Artichoke And Bacon Potato Bake Recipes

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ARTICHOKE, POTATO, AND CHEESE CASSEROLE



Artichoke, Potato, and Cheese Casserole image

This dish is a little different. Think of it as potatoes au gratin with artichokes added. It's hearty, rich, and very satisfying! From Chef Paul Prudhomme's Fiery Foods That I Love cookbook. Enjoy! You can replace the 4 artichokes with 2 cans of artichoke hearts to make this quicker.

Provided by Sharon123

Categories     Cheese

Time P1DT6h50m

Yield 12 serving(s)

Number Of Ingredients 21

2 teaspoons salt
1 1/2 teaspoons dried basil
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons paprika
3/4-1 1/2 teaspoon ground dried hot chili peppers (your choice)
1 1/2 teaspoons dried thyme
1/2-1 teaspoon cayenne (or lessto taste)
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon white pepper
4 large artichokes (you may substitute 2 cans artichoke hearts,saving the juice)
2 large potatoes
4 tablespoons unsalted butter
1 1/2 cups chopped onions
1 tablespoon minced fresh ginger
2 tablespoons finely diced fresh serrano chili peppers (or whatever chile pepper you like)
1/4 cup tamari soy sauce
2 cups heavy cream
4 ounces grated mozzarella cheese
8 ounces grated cheddar cheese

Steps:

  • Combine the seasoning mix ingredients in a small bowl.
  • Place a large pot half filled with water over high heat.
  • Add the artichokes and bring to a boil.
  • Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes.
  • Remove the artichokes from the pot, reserving the cooking water, and allow them to cool.
  • The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly.
  • Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup).
  • Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds.
  • Set aside.
  • You may be tempted to eat all the artichokes yourself right now, but resist!
  • Inside every leaf there's a small amount of pulp-the good part.
  • To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself.
  • Reserve the pulp and discard the leaves.
  • Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all.
  • Peel the stems and dice the hearts and stems into bite-sized pieces.
  • Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke.
  • Set aside.
  • Preheat the oven to 350*F.
  • Melt the butter in a 3-quart pot over high heat.
  • When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix.
  • Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes.
  • Reduce the heat to medium if necessary to prevent burning.
  • Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes.
  • Add the reserved cooking water and cook, continuing to stir, for 6 minutes.
  • Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate.
  • The mixture should be a rich brown color.
  • Stir in the heavy cream, bring to a boil, then add the mozzarella cheese.
  • Stir and remove from the heat.
  • Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese.
  • Bake until the cheese is a beautiful golden brown, about 25 minutes.
  • Serve hot.

ARTICHOKE BACON POTATO SALAD



Artichoke Bacon Potato Salad image

I created this recipe because I tasted an artichoke and bacon pasta salad I liked and thought that the same concept would be good as a potato salad. This can be made more healthy by using fat-free mayo and turkey bacon.

Provided by Tmom2001

Categories     Potato

Time 3h40m

Yield 8-10 serving(s)

Number Of Ingredients 9

8 cups potatoes, cubed
2 1/2 cups mayonnaise
2 teaspoons minced garlic
14 ounces marinated artichoke hearts
1/4 cup grated parmesan cheese
1 small onion, chopped (more or less to taste)
1/2 teaspoon pepper
1/2 teaspoon coarse salt
1 lb bacon, cooked and crumbled

Steps:

  • Cook potatoes in boiling water until tender.
  • Drain and cool potatoes.
  • Cook bacon in oven (on raised rack over baking pan).
  • Cool and crumble bacon.
  • In large bowl, combine mayonnaise, garlic, and onion. Mix well.
  • Stir in artichoke hearts, cheese, and salad dressing.
  • Add salt and pepper to taste. Mix well.
  • In large serving bowl, combine potatoes and bacon.
  • Gently stir in dressing until well mixed.
  • Cover and chill thoroughly before serving.
  • Cook time is cooling time.

Nutrition Facts : Calories 420.1, Fat 26.8, SaturatedFat 9.1, Cholesterol 41.3, Sodium 704.9, Carbohydrate 33.8, Fiber 7.8, Sugar 2.1, Protein 12.4

ROASTED POTATOES AND ARTICHOKES



Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

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.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

EASY ITALIAN ARTICHOKE-BACON PIE



Easy Italian Artichoke-Bacon Pie image

Cheesy dinner ready for six! Enjoy this savory baked pie made using Original Bisquick® mix, bacon, tomatoes and artichokes. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

1 cup shredded mozzarella cheese (4 oz)
12 slices bacon, crisply cooked, crumbled (3/4 cup)
1/4 cup chopped sun-dried tomatoes in olive oil, drained
1/4 cup creamy Italian dressing
1 jar (6 oz) marinated artichoke hearts, drained, chopped
1/2 cup Original Bisquick™ mix
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1 cup milk
2 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • In large bowl, toss mozzarella cheese, bacon, sun-dried tomatoes, dressing and artichokes. Spread mixture in pie plate.
  • In medium bowl, beat remaining ingredients with whisk or fork until blended. Pour over mixture in pie plate.
  • Bake 25 to 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 280, Carbohydrate 16 g, Cholesterol 100 mg, Fat 2, Fiber 3 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 5 g, TransFat 1/2 g

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