Potato-Artichoke Torte

Name: Potato-Artichoke Torte
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European
Ingredients: 3 tablespoons olive oil; 1 lb Yukon Gold potatoes (2 or 3), peeled and cut into 1/4-inch rounds; 1 14oz can artichoke hearts, rinsed and drained; 1/4t freshly ground black pepper; Sea salt to taste; 4 cloves garlic, minced; 1/4 C fresh flat-leaf parsley, finely chopped; 2T Romano cheese; 2T plain bread crumbs

4 steps

Prep:15minCook:45min

Excellent with chicken!

Updated at: Wed, 16 Aug 2023 23:55:09 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories212.8 kcal (11%)

Total Fat12 g (17%)

Carbs22.4 g (9%)

Sugars2.2 g (2%)

Protein4.3 g (9%)

Sodium277.2 mg (14%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonsolive oil

1 lbYukon Gold potatoes

2 or 3, peeled and cut into 1/4-inch rounds

1 x 14 ozcan artichoke hearts

0.25 Cfresh flat-leaf parsley

finely chopped

2 TRomano cheese

2 Tplain bread crumbs

Instructions

Step 1

Preheat oven to 350F.

OvenPreheat

Step 2

Oil an 8-inch cake pan or oven-safe skillet with 1T of the olive oil and place potatoes in one layer (spiral) on the bottom of the pan. (I sprinkled a bit of salt and pepper on the pan before laying the potatoes.)

Step 3

Scatter artichokes over the potatoes. Sprinkle salt, pepper, garlic, parsley, Romano, and bread crumbs over the top.

Step 4

Drizzle the remaining 2T olive oil over the torte, then bake for 30 to 45 minutes or until the potatoes are golden.