Ingredients
-
1
-
1
-
4
-
1
-
13
-
4
-
4
-
1 1/4
-
2
-
1/2
-
2
-
-
-
-
Directions
Tomato and Artichoke Torte, An impressive dish – either as a side or as a main course , This is excellent return for little effort Delightful dish – makes an impression Different herbs/spices could be used to add an inidividual touch Beth, Excellent recipe! My husband loved this Thanks so much for posting it I will definately add this to my keeper list
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Steps
|
1
Done
|
Boil Artichokes in Water to Which Lemon Juice and Oil Have Been Added, Until Tender (about 30 Minutes). |
|
2
Done
|
Drain and Cool. |
|
3
Done
|
Bring Stock to Boil in Medium Saucepan; Add Potatoes. |
|
4
Done
|
Cover and Cook Over Medium-High Heat Until Just Tender, About 10 Minutes. |
|
5
Done
|
Drain; Transfer to Food Processor. |
|
6
Done
|
Melt 2 Tblsps Butter in Large Skillet Over Medium Heat. |
|
7
Done
|
Add Artichokes and Garlic and Saute 3 Minutes. |
|
8
Done
|
Add to Potatoes in Processor and Coarsely Puree. |
|
9
Done
|
Transfer to Bowl. |
|
10
Done
|
Mix 1 Cup of Cheese, Egg, Thyme, Salt and Pepper Into the Puree. |
|
11
Done
|
(may Be Prepared Up to 1 Day Ahead at This Point) Preheat Oven to 375f (190c). |
|
12
Done
|
Butter 8 Inch Round or Square Baking Dish. |
|
13
Done
|
Coat With Breadcrumbs. |
|
14
Done
|
Transfer Artichoke Puree to Prepared Dish. |
|
15
Done
|
Smooth Top and Arrange Tomato Slices Over in Concentric Circles. |
