Artichokes Stuffed with Smashed Potatoes
Potatoes and Artichokes- who could think of a better combo? Try this tasty side dish with your favorite meat or fish.
4 Ocean Mist Large Artichokes, prepared and cooked
(See Video: How to Cook Artichokes for a variety of cooking methods)
1-½ lb. Potatoes, cut into 1/2-inch cubes
2 Tbsp. olive oil
6 garlic cloves, minced
¼ cup dry sherry
¾ cup (3 oz.) part-skim mozzarella cheese, shredded
½ cup chopped fresh basil
½ tsp. salt
½ tsp. pepper
1 Tbsp. Parmesan cheese, shredded
Fresh parsley springs (optional)
- Drain and cool Artichokes; gently spread petals and remove fuzzy thistle with a spoon.
- Preheat oven to 375°F. Place Potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat. Simmer 12 minutes or until tender; drain. Mash coarsely with a potato masher. Set aside.
- Heat oil in a nonstick skillet over medium-high heat; add garlic and sauté 2 minutes or until golden. Remove from heat; add sherry, scraping skillet to loosen browned bits. Add sherry mixture, mozzarella, basil, salt and pepper to Potatoes. Stuff about 1 cup Potato mixture into each Artichoke. Sprinkle with Parmesan.
- Place stuffed Artichokes in an 8-inch square baking dish coated with cooking spray. Bake in preheated 375°F oven until nicely browned and Artichokes are tender and stuffing is hot throughout. Garnish with parsley, if desired.