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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.

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