Artichokes Stuffed with Smashed Potatoes and Browned Garlic

By Lv2Cook

Ingredients

• 4 large artichokes
• 1 1/2 pounds baking potatoes cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 6 garlic cloves minced
• 1/4 cup dry sherry
• 3/4 cup (3 ounces) shredded part-skim Mozzarella cheese
• 1/2 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon shredded fresh parmesan cheese
• Cooking Spray
• Fresh Parsley Sprigs (optional)

Details

Servings 1

Preparation

Step 1

Working with 1 artichoke at a time, cut off stem to the base. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 2 inches from the top of artichoke. Steam artichokes, covered, 20 minutes; cool to room temperature. Gently spread leaves; remove fuzzy thistle from bottom with a spoon.

Preheat oven to 375º.

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat. Simmer 12 minutes or until tender; drain. Beat at medium speed of a mixer or with a potato masher until coarsely mashed.

Heat oil in a nonstick skillet over medium-high heat. Add garlic; sauté 2 minutes or until golden. Remove from heat; add sherry, scraping skillet to loosen browned bits. Add sherry mixture, Mozzarella, basil, salt, and pepper to potatoes.

Stuff about 1 cup potato mixture into each artichoke. Sprinkle with parmesan. Place stuffed artichokes in an 8-inch square baking dish coated with cooking spray. Bake at 375º for 20 minutes or until artichokes are tender. Garnish with parsley, if desired.