Entrée Pies: Potato Artichoke by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Entrée Pies >> Potato Artichoke


	Potato Artichoke

		Potato Artichoke Pie 1 deep-dish pie shell 3 medium potatoes (I used Yukon Gold) 6 medium artichokes 1 medium onion, sliced thin 1/2 pound (6 - 8 medium) mushrooms, chopped into big pieces 3 cloves of garlic, minced 2 or 3 tablespoons of pancetta, chopped Butter Milk Olive oil Lemon Make mashed potatoes: put the potatoes in the oven (or you can boil them). Bake or boil until done, put in a bowl and mash, adding a little butter and a little milk or cream. Don't add too much liquid; you'll be adding more later. Meanwhile, saute the onion in a bit of oil over low heat, stirring. When it starts to color (20 minutes or so), add the chopped pancetta and the chopped garlic and cook for another 5 minutes. Add the onions and pancetta to the mashed potatoes and mix. Trim the six artichokes down to six hearts and quarter them. (You can start this while the onion is cooking.) As each piece of artichoke heart is ready, put it in a bowl of lemon juice and water so it won't turn brown. Add another drop of olive oil to the pan in which you cooked the onions, and saute the artichoke pieces over medium heat. I covered the pan after a couple of minutes to steam the chokes. After 5 to 8 minutes, when the chokes are just starting to get tender, add the chopped mushrooms. After five minutes or so, the mushrooms will have thrown off some liquid. Stop cooking and add the artichoke-mushroom mix, with its liquid, to the mashed potatoes, and mix. Spread the potato-artichoke-onion mixture in the pie shell. Dot with a little butter. My baking method is to preheat the oven to 325 F, bake the pie for 15 minutes, check on it, decide that the temperature isn't high enough, turn it up to 400 F, and bake for another 10 minutes. This seemed to work. Remember that the contents of the pie are fully cooked; you're baking the pie to cook the pie crust, and to make a nice brown crusty top on the potato mixture.