Potato and Artichoke TartPotato and Artichoke Tart
Potato and Artichoke Tart
Potato and Artichoke Tart
Since we all tend to break our diet rules around the holiday season, it's time to our bodies a favour before December approaches. Artichokes - the little vegitable that could. According to Elements4Health: "Artichokes are an excellent source of dietary fiber, magnesium, and the trace mineral chromium. They are a very good source of vitamin C.... niacin, riboflavin, thiamin, vitamin A, and potassium".
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Recipe - Choices Market Corporate Store
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Potato and Artichoke Tart
Prep Time20 Minutes
Servings4
Cook Time80 Minutes
Ingredients
russet potatoes
butter
extra virgin olive oil
garlic
fresh parsley
artichokes
lemon
white wine
eggs
milk
Directions

1. Preheat oven to 350°F.

 

2. Peel and cube 3 large potatoes. Add potatoes to a medium pot, cover with water and boil until soft.

 

3. Strain and mash potatoes with butter then cool to room temperature.

 

4. In 8 ” x 8″ baking dish spread mashed potatoes evenly along the bottom and up the sides, forming a container. Bake for 30 minutes or until dry to touch. Set aside to cool and reheat oven to 375°F.

 

5. In a skillet, heat olive oil on medium heat. Add garlic, 2 tbsp of parsley and artichokes and cook for 10–15 minutes. Add lemon juice and white wine and continue to cook until liquid reduces by half.

 

6. Slice remaining potatoes into 1” x 1/4 “ strips. Add to skillet and cook until all liquid is absorbed then add salt.

 

7. In a medium bowl mix eggs, remaining parsley and milk. Set aside.

 

8. Remove skillet from stove and spread mixture evenly over baked potato shell. Pour egg mixture over top. Bake for 40 minutes.

20 minutes
Prep Time
80 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
russet potatoes
Not Available
butter
Savor - Butter Salted Grass Fed
Savor - Butter Salted Grass Fed, 250 Gram
Special
$7.99 was $8.49$3.20/100g
extra virgin olive oil
Earths Choice - Extra Virgin Olive Oil
Earths Choice - Extra Virgin Olive Oil, 500 Millilitre
$20.99$4.20/100ml
garlic
Not Available
fresh parsley
Organic - Parsley - Bunched
Organic - Parsley - Bunched, 1 Each
$3.48
artichokes
Not Available
lemon
Lemons - Organic
Lemons - Organic, 1 Each
$1.68
white wine
Not Available
eggs
Maple Hill - Large Organic Free Range Eggs
Maple Hill - Large Organic Free Range Eggs, 12 Each
$8.49$0.71 each
milk
Not Available

Directions

1. Preheat oven to 350°F.

 

2. Peel and cube 3 large potatoes. Add potatoes to a medium pot, cover with water and boil until soft.

 

3. Strain and mash potatoes with butter then cool to room temperature.

 

4. In 8 ” x 8″ baking dish spread mashed potatoes evenly along the bottom and up the sides, forming a container. Bake for 30 minutes or until dry to touch. Set aside to cool and reheat oven to 375°F.

 

5. In a skillet, heat olive oil on medium heat. Add garlic, 2 tbsp of parsley and artichokes and cook for 10–15 minutes. Add lemon juice and white wine and continue to cook until liquid reduces by half.

 

6. Slice remaining potatoes into 1” x 1/4 “ strips. Add to skillet and cook until all liquid is absorbed then add salt.

 

7. In a medium bowl mix eggs, remaining parsley and milk. Set aside.

 

8. Remove skillet from stove and spread mixture evenly over baked potato shell. Pour egg mixture over top. Bake for 40 minutes.

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