Ingredients:
1 tablespoon lemon juice
1 tablespoon olive oil
4 large frozen artichoke hearts
1 cup chicken stock
13 ounces potatoes, peeled and cut into 3/4 inch dice
4 tablespoons butter
4 cloves garlic, minced
1 1/4 cups grated parmesan cheese
2 eggs
1/2 teaspoon dried thyme, crumbled
2 large tomatoes, peeled,seeded,thinly sliced,well-drained
Directions:
Boil artichokes in water to which lemon juice and oil have been added, until tender (about 30 minutes).
Drain and cool.
Bring stock to boil in medium saucepan; add potatoes.
Cover and cook over medium-high heat until just tender, about 10 minutes.
Drain; transfer to food processor.
Melt 2 tblsps butter in large skillet over medium heat.
Add artichokes and garlic and saute 3 minutes.
Add to potatoes in processor and coarsely puree.
Transfer to bowl.
Mix 1 cup of cheese, egg, thyme, salt and pepper into the puree.
(may be prepared up to 1 day ahead at this point) Preheat oven to 375F (190C).
Butter 8 inch round or square baking dish.
Coat with breadcrumbs.
Transfer artichoke puree to prepared dish.
Smooth top and arrange tomato slices over in concentric circles.
Cut remaining 2 tblsps butter into small pieces and dot over surface.
Sprinkle with remaining 1/4 cup cheese.
Bake until set and top is golden, about 35 minutes.
Serve hot or at room temperature.
Servings: 6
Time preparation: 25 min.
Time total: 100 min.