Artichoke Mashed Potatoes
Yields 6 servings.
4 tablespoons olive oil
1 (12-ounce) can quartered artichoke hearts, drained (about 1 1/2 cups)
1 lemon, freshly juiced
3 cloves garlic, minced
1 sprig fresh rosemary
â€¢ salt and freshly ground black pepper, to taste
3 pounds russet potatoes, peeled and quartered (about 3 or 4 potatoes)
4 tablespoons unsalted butter
1/2 cup half-and-half, heated
1/2 cup shredded Parmigiano-Reggiano (about 2 ounces)
Heat a large sautÃ© pan over medium heat. Add the olive oil and heat through; stir in the artichokes, lemon juice, garlic and rosemary sprig. Season to taste with salt and pepper. Cook over medium heat until artichokes begin to brown slightly. Drain, and save the oil; remove and discard the rosemary sprig. Cool the artichokes, then puree in a blender, leaving a slightly chunky texture.
Place potatoes in a large pot of salted cold water. Cover, bring to a boil and cook until potatoes are soft when pierced with a fork. Drain the potatoes well, then return to the pot and cook over medium heat just long enough to evaporate the excess liquid.
Pass the warm potatoes through a ricer or food mill along with the butter. Stir in the artichoke mixture, the reserved oil, the half-and-half and the Parmigiano-Reggiano. Taste for seasoning and adjust with salt and freshly ground black pepper as needed. To adjust the consistency, add more half-and-half. Keep warm in the top of a double boiler until serving time.