Ingredients

The following ingredients have 7 Servings
  • 12 baby artichokes
  • Medium bowl of cold water
  • 1/2 lemon, sliced in circles
  • 1 small delicata squash
  • 3 medium potatoes
  • 60 g grated Parmigiano cheese
  • 150 g Crotonese cheese, cubed
  • 1/8 cup of fine Italian-style breadcrumbs
  • 3 Tablespoons e.v.o. oil
  • 2 cloves garlic, minced
  • Sea Salt and fresh cracked black pepper for seasoning
  • pinch of chili flakes
  • Chopped fresh parsley for garnish

Instruction

  • Pre-heat oven to 350 degree F.
  • Peel the outside artichoke leaves until you get to the soft vevety ones, and cut the top of the artichoke removing the tips of the leaves.
  • Cut artichokes into quarters and place in a bowl of cold water with the lemon slices for about 10 minutes. Repeat this process until all the artichokes are done.
  • Cut delicata squash in half, scoop out the pulp and seeds, then peel and cube the squash. Place in a bowl set aside.
  • Peel, wash and cut potatoes into semi thin rounds and 2-3 mm. Place in lemon water with artichokes.
  • Drain artichokes and place in a saute pan with  some olive oil and water, salt and pepper, and simmer for about 10 minutes on low to medium heat. Drain the potatoes in a strainer and place in an oiled 14" x 10" baking dish with the squash. Add in the steamed artichokes.
  • Sprinkle with bread crumbs leaving a little for the end, add in Parmigiano, reserving a bit for the end  too and drizzle with  olive oil . Season with salt, pepper, and chili flakes.
  • Toss in cubed Crotonese cheese and with clean hands toss getting all the bits well coated  and blended.
  • Sprinkle with remaining breadcrumbs and Parmigiano, drizzle a little olive oil over top. Place in oven and bake for 45 minutes or until you can see the cheese all melted and getting crispy.
  • Take out of oven, sprinkle with some fresh chopped parsley, and it's ready to serve.
  • Enjoy!