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Potato & artichoke al forno
Potato & artichoke al forno
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Total Time:
1 hour 29 minutes
Ingredients:
  • 800 g baby new potatoes
  • 2 large bulbs of fennel
  • 1 x 280 g jar of artichoke hearts in oil
  • 50 g Parmesan cheese
  • 100 ml double cream
Instructions:
  • 1. Preheat the oven to 200ºC/400ºF/gas 6. 2. Halve any large new potatoes and trim the fennel. Slice the fennel stalks and halve the bulb, cutting into 1cm slices. 3. Place the potatoes, fennel, and halved artichokes in a 30cm x 35cm roasting tray. Add 2 tablespoons of oil from the artichoke jar and a pinch of black pepper. Toss to coat. 4. Pour in 300ml of water and tightly cover the tray with foil. 5. Bake for 1 hour. 6. In a bowl, grate half of the Parmesan into the cream and add a splash of water to loosen. 7. After 1 hour, remove the tray from the oven and discard the foil. Spoon the cream mixture over the vegetables. 8. Grate the remaining Parmesan on top and bake for a final 20 minutes until golden and cooked through. 9. Before serving, sprinkle any reserved fennel tops over the dish.

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