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Artichokes and potatoes from the oven with basil cream

Artichokes and potatoes from the oven with basil oil
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Artichokes and potatoes from the oven with basil oil

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Recipe by Damaris Beems Course: Side dishCuisine: Middle East
Servings

4

Preparation

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

It took a while before I dared to put artichoke on the menu. I thought not many people would appreciate artichokes, but nothing could be further from the truth. You love artichoke en masse. Just too much fun. And in this dish they make a great combination with all the other ingredients.

Ingredients

  • 1 kilo 1 Charlotte potatoes

  • 1 kilo 1 frozen artichoke bases

  • 10 cloves 10 garlic

  • 100 ml 100 dry white wine

  • 1 table spoon 1 pul biber

  • 1 bouquet 1 fresh basil

  • olive oil

  • 200 ml 200 plant based cream

  • salt and pepper

Cooking time

  • Cut the potatoes and artichoke bases into large pieces.
    Peel the garlic cloves.
    Put everything in a baking dish. Spread olive oil, wine and the mug biber over it.
    Put salt and pepper over it now and stir well.
    Put the dish in a preheated oven at 180 degrees until everything is cooked.
    This takes about an hour.
    Stir in the meantime.
  • Remove the basil leaves from the branches.
    Put the cream and leaves in a food processor and mix until smooth.
  • Serve the potatoes and artichokes on a platter and pour the cream over them.

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