Potato Artichoke Casserole
Prep: 20 minutes Cook: 40 minutes
This may be prepared ahead and then baked just before serving. If refrigerated, add about 10 minutes to the baking time.
- 8 ounce package frozen artichoke hearts, thawed
- 1/3 cup vegetable broth
- 2 cups red potatoes, cubed
- 1 cup onion, chopped
- 1 cup red bell pepper, thinly sliced
- 1/4 cup kalamata olives, pitted and halved
- 1/2 cup silken tofu, pureed
- 1 tsp parsley flakes
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/3 cup whole wheat bread crumbs
Preheat oven to 350 degrees.
Thaw the artichoke hearts in a colander for several hours, OR drop into boiling water and cook until just thawed. Drain and set aside.
Place the vegetable broth in a large non-stick frying pan. Add the potatoes and onions, cook stirring frequently for about 10 minutes, until liquid has evaporated and onions are beginning to stick to the bottom of the pan. Add bell pepper and garlic and continue to cook and stir for another 2-3 minutes. Remove from heat and transfer to a large mixing bowl. Add artichoke hearts, olives, silken tofu, parsley, basil and oregano. Mix gently until well combined. Turn into a casserole dish. Sprinkle with the bread crumbs. Cover and bake for 15 minutes, uncover and bake for an additional 15 minutes. Serve hot.
Hint: This may also be made with different kinds of potatoes. Fingerling potatoes are especially good. Green pepper may be substituted for the red pepper, if desired. I have also tried this with canned artichoke hearts and sliced black olives, but the results were not as tasty as with the frozen hearts and the kalamata olives, so I would not recommend those substitutions.