Best 8 Artichoke And Bacon Potato Bake Recipes

EASY BAKED ARTICHOKE RECIPE BY TASTY

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

ROASTED SMASHED POTATOES WITH ARTICHOKES

Steps:

• Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.

BACON AND ARTICHOKE PASTA

Steps:

• Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

ROASTED POTATOES AND ARTICHOKES

Steps:

• Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

EASY ITALIAN ARTICHOKE-BACON PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In large bowl, toss mozzarella cheese, bacon, sun-dried tomatoes, dressing and artichokes. Spread mixture in pie plate.
• In medium bowl, beat remaining ingredients with whisk or fork until blended. Pour over mixture in pie plate.
• Bake 25 to 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

SIMPLY ROASTED ARTICHOKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place artichokes stem-side down in a bowl and drizzle with lemon juice.
• Slightly separate the artichoke leaves with your hands.
• Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
• Drizzle each artichoke with olive oil.
• Press 1 clove of garlic into the center of each artichoke and season with salt.
• Tightly wrap each artichoke twice with heavy-duty aluminum foil.
• Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

ARTICHOKE BACON POTATO SALAD

Steps:

• Cook potatoes in boiling water until tender.
• Drain and cool potatoes.
• Cook bacon in oven (on raised rack over baking pan).
• Cool and crumble bacon.
• In large bowl, combine mayonnaise, garlic, and onion. Mix well.
• Stir in artichoke hearts, cheese, and salad dressing.
• Add salt and pepper to taste. Mix well.
• In large serving bowl, combine potatoes and bacon.
• Gently stir in dressing until well mixed.
• Cover and chill thoroughly before serving.
• Cook time is cooling time.

ARTICHOKE, POTATO, AND CHEESE CASSEROLE

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Place a large pot half filled with water over high heat.
• Add the artichokes and bring to a boil.
• Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes.
• Remove the artichokes from the pot, reserving the cooking water, and allow them to cool.
• The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly.
• Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup).
• Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds.
• Set aside.
• You may be tempted to eat all the artichokes yourself right now, but resist!
• Inside every leaf there's a small amount of pulp-the good part.
• To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself.
• Reserve the pulp and discard the leaves.
• Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all.
• Peel the stems and dice the hearts and stems into bite-sized pieces.
• Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke.
• Set aside.
• Preheat the oven to 350*F.
• Melt the butter in a 3-quart pot over high heat.
• When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix.
• Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes.
• Reduce the heat to medium if necessary to prevent burning.
• Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes.
• Add the reserved cooking water and cook, continuing to stir, for 6 minutes.
• Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate.
• The mixture should be a rich brown color.
• Stir in the heavy cream, bring to a boil, then add the mozzarella cheese.
• Stir and remove from the heat.
• Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese.
• Bake until the cheese is a beautiful golden brown, about 25 minutes.
• Serve hot.