Wednesday, April 27, 2011

Artichoke, Potato, and Portobello Mushroom Casserole

Sense of Home

Artichoke, Potato, and Portobello Mushroom Casserole
~from the Sense of Home Kitchen, adapted from Bon Appetit, April 2006~
6 - 8 servings

4 tablespoons extra-virgin olive oil, divided
4 large artichokes
2 pounds of Red potatoes, about 4 or 5 medium-sized, peeled thinly sliced
4 large portobello mushroom caps, thinly sliced
6 ounces Feta cheese
4 garlic cloves
3 tablespoons freshly grated Parmesan cheese
1/2 cup dry white wine
1 lemon (for preparing artichokes)

Preheat oven to 425 degrees F.  Brush13 x 9 x 2-inch glass baking dish with 1 tablespoon olive oil.  

Add the juice from half a lemon to a large bowl of cold water.  Cut off the artichoke's stem; rub cut surface with the other lemon half.  Peel off the leaves.  Cut off, or twist and pull out the purple leaves, taking some of the choke with them.  Clean out the remainder of the fibrous choke with a small paring knife.  Rub the artichoke all over with lemon and drop it into the lemon water.  

Using a food processor or mandoline, thinly slice the potatoes.  Drain and slice artichoke hearts.  Arrange half of the potato slices in the prepared dish, covering the bottom completely.  Top with half of the artichoke hearts and half of the mushrooms.  Coarsely crumble half the feta over the dish, layering everything as you would for lasagna.  Sprinkle with salt, pepper, and half of the garlic, then 1 tablespoon Parmesan.  Drizzle with 1 tablespoon olive oil.  Cover with remaining mushrooms, then artichoke hearts, feta, garlic, 1 tablespoon Parmesan, and 1 tablespoon olive oil.  Top with remaining potatoes.  Pour wine over; drizzle with remaining 1 tablespoon olive oil.  Cover dish with foil.  Bake 40 minutes.  Reduce oven temperature to 400 degrees F.  Sprinkle top with remaining 1 tablespoon Parmesan.  Bake uncovered until potatoes are tender and top is brown, about 25 minutes.  Cool slightly and serve.