5.25.2008

Artichoke and Potatoes with Gruyère and Vanilla

A surprisingly delicious dish that would be a great addition to any meal. The slight sweet and musky flavor of the vanilla plays well against the roasted potatoes and silky artichokes. A little lightly smoked gruyère cheese and alleppo pepper round out the dish.

1 lbs small new potatoes
1 dozen artichoke bottoms
5 tbsp grated gruyère cheese
3 tbsp extra virgin olive oil
2 vanilla beans, "seeded" with pods reserved
1 tsp alleppo pepper
1 tsp salt
salt and pepper to taste

Preheat oven to 400F. Place potatoes in a large skillet with vanilla bean pods and teaspoon salt with just enough water to cover. Bring water to a boil and simmer until water has evaporated off. Add 1 tbsp olive oil and brown potatoes.

Meanwhile, in a baking dish, place artichoke bottoms, vanilla bean "seeds", gruyère cheese, and 1 tbsp olive oil. Bake for 30 minutes. Add potatoes to oven as well if they are not done.

After 30 minutes, remove from oven and season to taste. Plate with remaining olive oil and garnish with alleppo pepper.

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