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.

Recipe Information

Serves: 4
Prep Time: 10 Minutes
Cook Time: 40 Minutes


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
Cooking spray
Fresh parsley springs (optional)


  1. Drain and cool Artichokes; gently spread petals and remove fuzzy thistle with a spoon.
  2. 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.
  3. 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.
  4. 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.


See other great Artichoke recipes, chef videos, and more.

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