Potato & Artichoke Al Forno | Jamie Oliver

By Jamie Oliver · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C / 400°F (gas 6).
2. Halve any larger baby potatoes. Trim the fennel, reserve any leafy tops, finely slice the stalks, then halve the bulbs and cut into 1 cm slices.
3. Put the potatoes, fennel and stalks into a 30 x 35 cm roasting tray. Halve the artichokes and add them with 2 tablespoons of oil from the jar and a generous pinch of black pepper, then toss everything together.
4. Pour in 300 ml of water, cover the tray tightly with foil and bake for 1 hour.
5. In a bowl, finely grate half the Parmesan into the cream and loosen with a splash of water.
6. After 1 hour, remove the foil, spoon the cream mixture over the vegetables and finely grate the remaining Parmesan on top.
7. Bake uncovered for a final 20 minutes, until golden and cooked through. Sprinkle the reserved fennel tops over before serving.

Summarized from Jamie Oliver's video. Watch it for the details.

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