Artichoke And Potato Purée Recipes

ARTICHOKE MASHED POTATOES

Artichoke Mashed Potatoes image

A new way to make mashed potatoes that is creamy and smooth!

Provided by Doreen P

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

4 large baking potatoes, peeled and quartered
1 (15 ounce) can artichoke hearts in water, drained
1 teaspoon minced garlic, or to taste
½ cup hot milk
¼ cup softened butter
salt and pepper to taste

Steps:

Place potatoes in a large pot with enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain.
Meanwhile, puree the artichokes and garlic with the milk until smooth.
Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 51.7 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 8 g, Protein 8.3 g, SaturatedFat 5.2 g, Sodium 507.8 mg, Sugar 2.9 g

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

Ingredients

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

POTATO AND POLENTA CAKES WITH ARTICHOKE PUREE

Potato and Polenta Cakes With Artichoke Puree image

I'm making this to go along with some veal tonight. The recipe comes from Australian Women's Weekly.

Provided by A la Carte

Categories Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

4 medium potatoes
3 shallots, chopped
1/2 cup parmesan cheese, grated
1/4 cup mild salsa
1 egg white
2 teaspoons hot paprika
1/2 cup polenta
canola oil, for shallow frying
1/2 cup mild salsa (for serving)
3 ounces hot salami, sliced thinly
8 ounces artichoke hearts (in brine, drained)
1 garlic clove
1/4 cup low-fat sour cream
2 tablespoons lemon juice
1/4 cup olive oil

Steps:

Boil potatoes until tender, drain, mash roughly.
Stir in shallots, cheese, 1/4 cup salsa, egg white, paprika and polenta - mix well.
Shape potato mixture into 6 patties.
Shallow fry in batches until lightly browned on both sides and heated through. Drain on paper towel if you like.
Meanwhile, add the salami to a clean pan, and cook, stirring until crisp.
Top potato cakes with extra salsa, artichoke puree and salam strips.
*For the puree: Process artichokes, garlic, cream and juice until smooth. Add oil gradually in a thin stream with motor is running.

Nutrition Facts : Calories 353.8, Fat 16.5, SaturatedFat 5, Cholesterol 21.3, Sodium 635.5, Carbohydrate 42.7, Fiber 6.7, Sugar 3.1, Protein 11.8

POTATO AND ARTICHOKE GRATIN

Potato and Artichoke Gratin image

Categories Milk/Cream Onion Potato Side Bake Casserole/Gratin Artichoke Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 tabl (1/4 stick) butter
1 cup chopped onion
3 garlic cloves, minced
2 pounds russet potatoes, peeled, cut into 1/4-inch thick slices
2 teaspoons chopped fresh thyme
1 1/4 teaspoons salt
Freshly ground black pepper
2 8-ounce packages frozen artichoke hearts, thawed, halved lenghtwise
1 1/2 cups whipping cream
1 1/2 cups half and half

Steps:

Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt butter in skillet over medium-high heat. Add onion and garlic; sauté until soft. Spread onion mixture in prepared dish. Top with half of potatoes. Sprinkle with teaspoon thyme, half of salt, and pepper. Arrange half of artichokes over potatoes. Repeat with remaining potatoes, thyme, salt, pepper, and artichokes. Pour cream and half and half over potatoes. Bake until potatoes are tender, about 1 hour. Cool slightly.

ARTICHOKE AND POTATO PURéE

Artichoke and Potato Purée image

Categories Potato Side Quick & Easy Artichoke Fall Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 2 cups, serving two

Number Of Ingredients 3

Ingredients

a 1/2 pound russet (baking) potato
a 9-ounce box frozen artichoke hearts, thawed and chopped
1 1/2 tablespoons unsalted butter

Steps:

In a small saucepan combine the potato, peeled and cut into 1/2-inch pieces, with enough cold water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender. While the potato is cooking, in a small skillet cook the artichoke hearts in the butter with salt and pepper to taste over moderate heat, stirring, until they are very tender. Drain the potato, return it to the pan, and cook it covered, over moderate heat, shaking the pan, for 30 seconds, or until excess liquid is evaporated. Force the artichoke mixture and the potato through a food mill fitted with a medium disk into a bowl, discarding the solids, and season the purée with salt and pepper.

POTATO, CELERY ROOT, AND JERUSALEM ARTICHOKE PURéE

Potato, Celery Root, and Jerusalem Artichoke Purée image

Provided by Susan Herrmann Loomis

Categories Soup/Stew Potato Vegetable Vegetarian Artichoke Fall Healthy

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1/2 lemon
2 pounds (1 kilogram) russet potatoes, peeled and cut into quarters
12 ounces (375 grams) Jerusalem artichokes, peeled
1 medium celery root (celeriac), peeled, cut in half, then cut into thick slices
3 tablespoons unsalted butter, at room temperature
Sea salt and freshly ground black pepper

Steps:

1. Fill a large bowl with water, squeeze the half lemon into it, and then add the lemon half as well, Peel the potatoes and the Jerusalem artichokes, placing them directly in the acidulated water.
2. Bring plain water to a boil in the bottom of a vegetable steamer. Place the celery root in the top and cook until it begins to turn tender, 10 minutes. Add the potatoes and cook until the celery root is nearly tender through, 10 minutes. Then add the Jerusalem artichokes and cook until they are tender through, about 10 minutes.
3. Transfer the vegetables to a large bowl, of to the bowl of an electric mixer fitted with the dough blade, and blend to a consistent but slightly chunky purée (do not puré them in a food processor or they will turn to glue). Add the butter and continue mixing until it is incorporated. Season to taste with salt and pepper, and serve piping hot.

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