Artichoke and Potatoes with Gruyère and Vanilla
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Darrian Wilkins
- Last update: June 24, 2022
Artichoke and Potatoes with Gruyère and Vanilla
A surprisingly delicious dish that would be a great addition to any meal. The slight sweet and musky flavor of the vanilla plays well against the roasted potatoes and silky artichokes. A little lightly smoked gruyère cheese and alleppo pepper round out the dish.
You need:
- 1 lbs small new potatoes
- 1 dozen artichoke bottoms
- 5 tbsp grated gruyère cheese
- 3 tbsp extra virgin olive oil
- 2 vanilla beans, “seeded” with pods reserved
- 1 tsp alleppo pepper
- 1 tsp salt
- salt and pepper to taste
How to make it:
- Preheat oven to 400F.
- Place potatoes in a large skillet with vanilla bean pods and teaspoon salt with just enough water to cover. Bring water to a boil and simmer until water has evaporated off. Add 1 tbsp olive oil and brown potatoes.
- Meanwhile, in a baking dish, place artichoke bottoms, vanilla bean “seeds”, gruyère cheese, and 1 tbsp olive oil. Bake for 30 minutes. Add potatoes to oven as well if they are not done.
- After 30 minutes, remove from oven and season to taste. Plate with remaining olive oil and garnish with alleppo pepper.