This warming vegetarian dish combines the tender texture of baby potatoes and fresh artichokes with the rich, umami depth of a wild mushroom medley. Enhanced with a dash of brandy and a glossy meat stock reduction, it’s a perfect autumnal or winter meal.
- Keywords:
- artichoke casserole,
- baby potatoes,
- mushrooms
Ingredients for the casserole of artichokes, baby potatoes and mushrooms
4 baby potatoes
8 artichokes
500 g of frozen mixed mushrooms
150 ml of dark meat stock
30 g of butter
Olive oil
Brandy
Salt