Potato-Artichoke Tian With Mushrooms And Green Garlic

Recipe Ingredients

4 oz	113g	Fresh morels or 8 ounces
		Other wild mushrooms - stemmed, sliced thin
8		Fresh artichoke hearts - quartered, and
		Thinly sliced
2		Bulbs green garlic, white part and some gr - coarsely chopped
1 tablespoon	15ml	Chopped fresh thyme
1 teaspoon	5ml	Coarse sea salt
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil - plus
		Extra for pan
2 lbs	908g / 32oz	Baby potatoes (Yukon Gold or others) - scrubbed, and
		Thinly sliced
1/2 cup	118ml	Rich chicken stock
1/4 cup	36g / 1.3oz	Fine dry bread crumbs
1/2 cup	73g / 2.6oz	Grated Comte cheese

Recipe Instructions

Combine the morels, artichoke hearts, green garlic, thyme, salt and pepper in a large mixing bowl. Pour the oil over and toss until well coated.

Lightly oil a shallow baking dish large enough to hold all the vegetables. Arrange a layer of potato slices over the bottom. Spoon the artichoke-mushroom mixture evenly over the potato slices. Cover with the remaining potatoes. Pour the chicken stock over the vegetables and tilt to disperse evenly. Cover the baking dish with foil and bake in a 400 degree oven 35 to 45 minutes, until the potatoes are easily pierced with a skewer or knife.

Combine the bread crumbs and cheese and distribute evenly over the top of the tian. Return to the oven and bake, uncovered, 15 minutes, until crisp.

This recipe yields 8 to 10 servings.

Each of 10 servings: 167 calories; 5 grams protein; 24 grams carbohydrates; 3 grams fiber; 6 grams fat; 2 grams saturated fat; 6 mg. cholesterol; 387 mg. sodium.

Source:
The Los Angeles Times, 04-07-2004

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