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Ep 17B

Carciofi in Tortiera (Calabria)

(Artichoke and Potato Casserole)

Serves 4


8 artichokes, washed and cut in 8 wedges, soaked in lemon water

454gr. or 1 Lb. potatoes peeled and sliced soaked in water

100 gr. or 3 oz. grated pecorino cheese

2 cloves garlic, minced

2 large eggs

2 Teaspoons parsley, chopped

½ cup water

1/3 cup or 125 ml. EVOO

½ cup or. ___gr. bread crumbs

Salt and pepper

Method: Preheat oven at 375°f

1. Grease a pyrex with EVOO and coat with bread crumbs.

2. Begin your layering starting with the Artichokes and Potatoes. Then sprinkle with grated cheese.

Add garlic and drizzle with the EVOO.

3. Repeat this process until all the Artichokes and Potatoes are used.

4. In a bowl, beat the eggs, add the parsley and water and season to personal taste with salt and pepper.

5. Pour the egg mixture over the layered Artichokes and Potatoes.

6. Sprinkle with bread crumbs and grated cheese and bake for 35- 40 minutes.

Note: This dish can be served hot or room temperature

EVOO = Extra Virgin Olive Oil