ARTICHOKE AND PORCINI FILLED POTATOES or PATATE GRATINATE CON CARCIOFI E PORCINI
The weather here is just like life, full of contradictions. Our car is covered with white frost every morning and I have to remember to start it up at least five minutes before the usual time if I want our children to catch the bus to school. And then I pass an almond tree in full bloom, mimosas screaming ‘yellow’ and budding daffodils. In the midst of all the cold wintry landscape (well for our standards) there are beautiful things to see and behold, just like in life. Sometimes it’s full of lovely and beautiful things, almost overwhelmingly so, and sometimes it’s barren but with small scattered beauties, you have to look harder but they are there and almost more beautiful for the effort.
ARTICHOKE AND PORCINI FILLED POTATOES or PATATE GRATINATE CON CARCIOFI E PORCINI
1 artichoke per person (approx.)
1 large potato per person
Porcini mushrooms or any kind of mushroom you like but I personally think that porcini are particularly good with artichokes. I used dried ones.
Lime or lemon juice
Freshly grated parmesan cheese
Salt
Pepper
Olive oil
- Put the dried porcini in tepid water to soak.
- Trim the artichokes and cut them in thin wedges before braising them in olive oil with a little lime juice, pepper and salt. Halfway through you add the porcini together with some of the soaking water and go on braising until the liquid has evaporated and the artichokes are soft.
- Meanwhile you peel the potatoes length wise and scoop out the middle so that you are left with little boats.
- Bring salted water to the boil and then you boil the potato boats for 2 minutes. Leave them to drain up side down.
- Spoon the artichoke and porcini mix into the potatoes, top them with grated parmesan and bake them in a pre-heated oven (175° C/350° F) for about 10-15 minutes or until they look ready!
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