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1
Combine the seasoning mix ingredients in a small bowl.
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2
Place a large pot half filled with water over high heat.
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3
Add the artichokes and bring to a boil.
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4
Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes.
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5
Remove the artichokes from the pot, reserving the cooking water, and allow them to cool.
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6
The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly.
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7
Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup).
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8
Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds.
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9
Set aside.
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10
You may be tempted to eat all the artichokes yourself right now, but resist!
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11
Inside every leaf there's a small amount of pulp-the good part.
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12
To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself.
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13
Reserve the pulp and discard the leaves.
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14
Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all.
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15
Peel the stems and dice the hearts and stems into bite-sized pieces.
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16
Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke.
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17
Set aside.
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18
Preheat the oven to 350*F.
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19
Melt the butter in a 3-quart pot over high heat.
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20
When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix.
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21
Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes.
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22
Reduce the heat to medium if necessary to prevent burning.
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23
Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes.
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24
Add the reserved cooking water and cook, continuing to stir, for 6 minutes.
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25
Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate.
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26
The mixture should be a rich brown color.
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27
Stir in the heavy cream, bring to a boil, then add the mozzarella cheese.
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28
Stir and remove from the heat.
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29
Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese.
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30
Bake until the cheese is a beautiful golden brown, about 25 minutes.
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31
Serve hot.
