Method

Bend back outer petals of artichokes until they snap off easily near base.  Edible portion of petals should remain on artichoke hearts. Continue to  snap off and discard petals until central core of pale green petals is  reached.  Cut off stems and top third of artichokes; discard. Trim outer dark green layer from bottoms.  Quarter artichokes lengthwise. Cut out center petals and fuzzy centers. Vertically slice each quarter into 3-4 wedges.  Dip slices in mixture of water and lemon juice.  If you skip this step, artichokes blacken instantly.

Preheat oven to 425°F. 

Thinly slice unpeeled potatoes.  Place layer of potato slices on bottom of greased 2-1/2-qt baking dish.  Arrange layer of artichoke slices on potato slices.  Sprinkle with spices and drizzle with part of olive oil.

Repeat layers, ending with potato layer, until all ingredients are used.   Pour hot chicken broth evenly over surface, then sprinkle with bread crumbs and drizzle with remaining oil.  Cover with foil and bake in preheated oven for 30 minutes. Remove foil and bake 30-45 minutes longer, until potatoes and artichokes  are tender.  

Serves: 6

Contributor:  pat ciesla

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