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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Hors D'oeuvres
& First Courses > Artichoke and Potato Truffade |
Artichoke and Potato Truffade
This is a recipe adapted from one belonging to world-class
chef Dean Fearing of the Mansion on Turtle Creek in Dallas.
It isn't difficult to prepare, but it requires exceptionally
fine quality ingredients. The baby artichokes should be
especially tender.
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Ingredients:
2 Pounds baby artichokes
Lemon juice
4 Tablespoons extra virgin olive oil
4 Ounces slab bacon, diced
2 Pounds Yukon gold potatoes, peeled and sliced thinly
2 Garlic cloves, minced
Sea salt & freshly ground black pepper
1 Cup cheddar cheese,shredded
Preparation:
Trim the stems of the artichokes so they are flush with the
bottom of the globe. Slice off the leaf tips and peel the leaves
until the light yellowish-green leaves are revealed. Slice the
globes thinly. As you slice them, place them into cold water
containing just a few drops of lemon juice. This will help
them to retain their color. When they are all sliced, drain
them and sauté in 2 tablespoons of olive oil in a large skillet.
Continue cooking for about 10 minutes, or until tender. Set
aside.
Cook the bacon in an ovenproof skillet until crisp and
golden brown. Remove the bacon with a slotted spoon and drain
on a paper towel. Set aside.
Add the remaining olive oil to the skillet and cook the potatoes over medium heat, covered, for approximately 10 minutes. Turn the potatoes, add the bacon, artichokes, and garlic. Cover and cook for 10 more
minutes. Turn again, crushing the potatoes. Cover and cook
for an additional 20 minutes, or until the potatoes are tender.
Add garlic during the last 20 minutes of cooking. Season with
salt and pepper.
Preheat the oven to 500 F.
Turn the mixture again, continuing to crush the potatoes. Sprinkle the cheese over the top and let it melt. Put the skillet into the oven
for about 5 minutes, or until the cheese browns.
Serve immediately.
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