Casserole of Artichokes, Baby Potatoes and Mushrooms

Casserole of Artichokes, Baby Potatoes and Mushrooms
Cooking Time: 20 minutes
Recipe Category: French cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

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
Nutritional values artichokes
  • Calories: ~1200 kcal
  • Protein: ~20 g
  • Carbohydrates: ~110 g
  • Fat: ~60 g
  • Fiber: ~25 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

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

Step-by-step to make the casserole of artichokes, baby potatoes and mushrooms

  1. Start by boiling the potatoes from cold water over low heat.
  2. Meanwhile, clean and cut the artichokes.
  3. In a hot pan, sauté the artichokes and potatoes.
  4. After a few minutes, add the mushrooms (previously defrosted) and keep the heat high.
  5. Add a splash of brandy and, once the alcohol has evaporated, pour in the meat stock and simmer over low heat.
  6. When the liquid has reduced by half, add the butter in small cubes and stir to incorporate it into the sauce.
  7. Finally, adjust the seasoning with salt and serve. Enjoy your meal!

Total preparation time: 40 minutes

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