Embark on a culinary exploration as we delve into the unique and delightful flavors of Grated Potatoes and Artichokes Pyramid. This dish, a creative blend of earthy potatoes, tender artichokes, and a hint of aromatic herbs, is a testament to the innovative possibilities that exist within the realm of cooking.
Grated Potatoes and Artichokes Pyramid Recipe
Grated potatoes and artichokes pyramid
These two well known vegetables will result exquisitely combined in this recipe: simple ingredients for a great result. A delicate “distraction” which will releases all the possible nuances of a delicious gratin in your mouth.
Equipment
- 1 oven
Ingredients
- For the potatoes
- 1 medium potato for each person
- A mix of minced parmesan cheese parsley and garlic
- 4 minced ripe tomatoes
- Grated bread - extra virgin olive oil - salt and pepper to taste
- For the artichokes
- 1 artichoke for each person
- Rosemary - salt and pepper to taste
- Extra virgin olive oil
- For the decoration
- White and pink pepper - turmeric - cajun - rosemary
Instructions
- First of all wash the artichokes, take a bowl, put some water with a squeezed lemon inside and start cleaning the artichokes, removing the hardest leaves with your hand and then cutting off the top of the vegetables with all the thorns.
- At this point cut the artichokes into 2 parts, removing the central fluffy part and put them into the water. Procede like this with all the artichokes and live them there while preparing the oven tray with baking paper.
- Turn the oven on, 180°C and while it’s getting to the temperature, cut each half of the artichoke in very thin longitudinal slices, placing them on the baking sheet. Put into the oven for 10 minutes till they will become crusty and then remove them.
- While artichokes are cooking, peel the potatoes, wash them and prepare another bowl with water inside. Cut each potato into regular thin and oval slices and once artichokes are ready, arrange them on the oven tray with a clean baking paper.
- Add salt, pepper and oil on each slice, together with minced garlic, parsley and cheese, add the minced tomatoes on each slice, the grated bread, the extra virgin olive oil and put in the oven for 15 minutes around.
- When all your vegetables are cooked and ready, start building you composition paying attention to do this operation on the dish you are going to serve: you will risk removing the composition once is completed.
- Begin with a slice of potato and then a slices of artichoke. Go on like this for 3 to 4 “rounds”. Add the turmeric and cajun powder using your finger, just a touch; add some pink and white pepper and serve.
Video
Grated Potatoes and Artichokes Pyramid using an air fryer
- Start by preparing the potatoes. Rinse them under cold water and pat dry using a kitchen towel. Peel and grate the potatoes.
- If you’re using fresh artichokes, clean them by removing the outer leaves and trimming the tops. Cut them into quarters. If you’re using canned artichokes, drain them well.
- In a bowl, mix the grated potatoes and artichokes. Season with salt and pepper, and drizzle with olive oil. Toss until they are well coated.
- Preheat the air fryer at 180 degrees Celsius or 350 degrees Fahrenheit.
- Once preheated, carefully shape the potato and artichoke mixture into a pyramid using a mold. Place the mold in the air fryer basket.
- Set the timer for 20 minutes and let it cook. You can check halfway through to ensure it’s cooking evenly.
- Once the pyramid is golden brown and crispy, carefully remove it from the air fryer and let it cool slightly before removing the mold.
- To serve, place the Grated Potatoes and Artichokes Pyramid on a plate and enjoy this unique and delicious dish!
About Grated Potatoes and Artichokes Pyramid
Grated Potatoes and Artichokes Pyramid is a dish that combines simplicity with elegance. The humble potato, when grated and cooked to perfection, forms the base of the pyramid. The artichokes, with their delicate flavor, add a gourmet touch to this dish. The pyramid shape adds an element of surprise, making this dish a conversation starter at any dining table.
Cooking Tips
- Choose starchy potatoes for grating as they hold their shape better.
- Use fresh artichokes for their superior flavor and texture.
- Cook the artichokes until they are just tender to maintain their shape and flavor.
- Pack the grated potatoes tightly in the mold to ensure the pyramid holds its shape.
- Season generously to bring out the flavors of the potatoes and artichokes.
Serving Suggestions
- Serve the pyramid as a side dish with a meat or fish main course.
- Pair it with a crisp white wine to complement the earthy flavors.
- Top the pyramid with a dollop of sour cream or Greek yogurt for added creaminess.
- Accompany it with a fresh green salad for a light and balanced meal.
- For a vegan version, top the pyramid with a drizzle of olive oil and a sprinkle of fresh herbs.
FAQs
- Can I use other types of potatoes for this recipe? Yes, but starchy potatoes like Russet or Idaho are best for grating.
- Can I use canned artichokes? Fresh artichokes are preferred, but canned ones can be used if fresh are not available.
- Can I make the pyramid ahead of time? Yes, you can prepare it a day in advance and reheat before serving.
- How long can I store the leftover pyramid? It can be stored in the refrigerator for up to 2 days.
- Can I freeze the pyramid? Yes, but the texture might change upon reheating.
Grated Potatoes and Artichokes Pyramid is a dish that marries simplicity with creativity. Its unique presentation and delightful flavors make it a standout dish that is sure to impress. So why wait? Embrace the joy of cooking and let your culinary imagination soar!