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Crisp artichokes with potato and blue cheese mash

Name: Crisp artichokes with potato and blue cheese mash
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 600 g Artichoke (trimmed hearts; about 12 whole artichokes); 700 g Potato (peeled); 150 g Milk (warm); 100 g Blue cheese (rind removed); 400 g Extra virgin olive oil (deep-frying medium; not all consumed); 1500 g Water (potato cooking water; discarded); 0.3 g Black pepper (ground); 4 g Parsley (chopped); 3 g Salt (2 g water and 1 g artichokes)

Total time55 min Preparation and possible waiting 25 min · Cooking 30 min

Preparation and possible waiting: 25 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Milk: Ingredient to check: Milk, Blue cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Golden artichoke wedges on smooth blue cheese potato mash. The contrast between the crisp outside and creamy base makes the dish.

Jump to steps

25 minpreparation and possible waiting

30 mincooking

4servings

1.621 kcalwhole recipe

405 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation and possible waiting 25 min · Cooking 30 min

Preparation and possible waiting: 25 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Starter 30 to 60 minutes Home-style

Allergens

Milk: Ingredient to check: Milk, Blue cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 22 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchDinner

Preparation

BoilingFrying

Appliances

CasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

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Artichoke trimmed hearts; about 12 whole artichokes 600 g
Potato peeled 700 g
Milk warm 150 g
Blue cheese rind removed 100 g
Extra virgin olive oil deep-frying medium; not all consumed 400 g
Water potato cooking water; discarded 1500 g
Black pepper ground 0.3 g
Parsley chopped 4 g
Salt 2 g water and 1 g artichokes · Approx. ½ level tsp of fine salt 3 g

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Let’s get cooking

Method

Cut the potatoes into evenly sized chunks and boil in the 1500 g water with 2 g salt for 18-22 minutes until tender. Drain and discard the water; let steam escape for a minute.
Remove tough leaves and tips from the artichokes and scrape out the fuzzy choke. Weigh 600 g trimmed hearts and cut into thin wedges.
Dry thoroughly. Heat the oil in a deep pan to about 165-170°C and fry in batches for 6-8 minutes until tender and golden.
Drain and sprinkle with the reserved gram of salt. Do not pour the leftover oil over the dish.
Pass the hot potato through a ricer or mash with a potato masher. Add all the warm milk, crumbled blue cheese and pepper. Mix until the cheese melts and the mash is smooth.
Spread the mash between four plates, place the artichokes on top and finish with all the parsley. Serve immediately to keep the texture contrast.

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Ingredients

Method

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