Artichoke & Potato Gratin


2/3 cup freshly grated parmesan cheese
2 cloves garlic very finely chopped
1 whole lemon plus 2 tablespoons lemon juice
4 artichokes (about 12 ounces each)
1 1/2 pounds Yukon Gold potatoes, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup reduced-sodium chicken broth or vegetable broth
1/3 cup fresh breadcrumbs (see Tip)
Tip: : To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

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