Appetizers, Entrées, Gluten Free, Vegetarian

Potato and Artichoke Tart

Potato and Artichoke Tart

Since we all tend to break our diet rules around the holiday season, it's time to our bodies a favour before December approaches. Artichokes - the little vegitable that could. According to Elements4Health: "Artichokes are an excellent source of dietary fiber, magnesium, and the trace mineral chromium. They are a very good source of vitamin C.... niacin, riboflavin, thiamin, vitamin A, and potassium".



1. Preheat oven to 350°F.

2. Peel and cube 3 large potatoes. Add potatoes to a medium pot, cover with water and boil until soft.

3. Strain and mash potatoes with butter then cool to room temperature.

4. In 8 ” x 8″ baking dish spread mashed potatoes evenly along the bottom and up the sides, forming a container. Bake for 30 minutes or until dry to touch. Set aside to cool and reheat oven to 375°F.

5. In a skillet, heat olive oil on medium heat. Add garlic, 2 tbsp of parsley and artichokes and cook for 10–15 minutes. Add lemon juice and white wine and continue to cook until liquid reduces by half.

6. Slice remaining potatoes into 1” x 1/4 “ strips. Add to skillet and cook until all liquid is absorbed then add salt.

7. In a medium bowl mix eggs, remaining parsley and milk. Set aside.

8. Remove skillet from stove and spread mixture evenly over baked potato shell. Pour egg mixture over top. Bake for 40 minutes.