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1
Mise en place:.
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2
Open the can of artichokes and drain, reserving the brine in a small bowl.
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3
Squeeze the artichokes to remove any excess moisture.
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4
Quarter the artichokes and set aside.
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5
Open the jar of sun-dried tomatoes and drain oil into separate bowl.
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6
Cut the tomatoes into strips and set aside.
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7
Spread potatoes out onto a baking sheet and pat them dry with a paper towel (this will ensure that they will get nice and crispy).
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8
Directions:.
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1) Heat reserved sun-dried tomato oil in a large nonstick skillet over medium heat.
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2) Add Diced Potatoes with Onions and sautee in oil until crispy, about 15-20 minutes.
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11
3) While the potatoes are cooking, make the aoili.
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12
Measure out mayonnaise and pesto.
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13
Mix together with 1 tablespoon of reserved artichoke brine until smooth.
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14
The aoili should be the consistency of a creamy salad dressing.
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15
You can add more of the reserved brine to thin out the aoili to desired consistency.
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16
4) When the potatoes are crispy on the outside and fluffy on the inside, add the sliced sun-dried tomatoes and quartered artichoke hearts.
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17
Sautee for 1 or 2 more minutes until heated through.
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18
To serve:.
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Divide the artichoke hash into 4-6 individual portions and drizzle a small amount of the aoili over each portion.
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20
Serve immediately.
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21
If serving family style, leave aoili on the side with a serving spoon.
