Potato, Artichoke and Parsley Tagine Recipe

Name: Potato, Artichoke and Parsley Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup extra virgin olive oil; 1 medium onion, chopped; 1 bunch parsley, coarsely chopped (about 11/4 cups packed); 6 canned artichoke hearts, drained and quartered; 1 ½ cups mashed potatoes; 1 cup soft white breadcrumb; 6 large eggs, beaten; 1 teaspoon bottled minced garlic; 1 teaspoon cayenne pepper; salt

Servings: persons

1
Spray a deep 8- or 9-inch ovenproof casserole with nonstick cooking spray.
2
You can grease with olive oil instead.
3
Heat oil in a small saucepan over medium heat.
4
Add the onion and parsley.
5
Saute until onion is translucent.
6
Add the artichokes; heat through.
7
In a bowl, combine the potatoes, breadcrumbs, eggs and garlic.
8
Stir in onion mixture, cayenne and salt to taste.
9
Transfer to casserole dish.
10
Bake for 35 to 45 minutes, or until golden-brown and center is firm to the touch.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup extra virgin olive oil, 1 medium onion, chopped, 1 bunch parsley, coarsely chopped (about 11/4 cups packed), 6 canned artichoke hearts, drained and quartered, and more.

Yes, Potato, Artichoke and Parsley Tagine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato, Artichoke and Parsley Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions