Potato & artichoke al forno
With fennel, cream & Parmesan
Potato & artichoke al forno
With fennel, cream & Parmesan
Serves 6
Cooks In1 hour 29 minutes (9 minutes prep, 1 hour 20 minutes cook)
DifficultyNot too tricky
Nutrition per serving
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Calories 258 13%
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Fat 14.6g 21%
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Saturates 7.6g 38%
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Sugars 4.1g 5%
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Salt 1.3g 22%
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Protein 7.3g 15%
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Carbs 24.7g 10%
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Fibre 6.3g -
Of an adult's reference intake
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Ingredients
- 800 g baby new potatoes
- 2 large bulbs of fennel
- 1 x 280 g jar of artichoke hearts in oil
- 50 g Parmesan cheese
- 100 ml double cream
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Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Halve any larger new potatoes. Trim the fennel, pick and reserve any leafy tops, finely slice the stalky part, then halve the bulb and cut into 1cm slices.
- Put it all into a 30cm x 35cm roasting tray, halve the artichokes and add with 2 tablespoons of oil from their jar, as well as a really good pinch of black pepper, then toss it all together.
- Pour in 300ml of water, cover the tray tightly with tin foil, and bake for 1 hour.
- In a bowl, finely grate half the Parmesan into the cream and loosen with a splash of water.
- When the time’s up, remove the tray from the oven, discard the foil, spoon over the cream mixture and finely grate over the remaining Parmesan.
- Bake for a final 20 minutes, or until golden and cooked through, then sprinkle over any reserved fennel tops before serving.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited