Please consult the OU's guidelines for checking fruits and vegetables.

Artichoke Mashed Potatoes (dairy or pareve)

Eileen Goltz | Not Listed

Ingredients

4 large Yukon Gold potatoes, peeled and quartered
1 (15 ounce) can artichoke hearts in water, drained
1 teaspoon minced garlic, or to taste
1/2 cup hot milk on non dairy substitute
1/4 cup softened butter or margarine
salt and pepper to taste


Instructions

Place potatoes in a large pot with enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain. Meanwhile, puree the artichokes and garlic with the milk until smooth. Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper. Serves 4 to 5. This recipe can be doubled or tripled. You can also sprinkle Parmesan cheese lightly on the top and bake it for 5 minutes at 375 for a fun crunchy topping.


Please consult the OU's guidelines for checking fruits and vegetables.

Artichoke Mashed Potatoes (dairy or pareve)

| Dairy

Ingredients

4 large Yukon Gold potatoes, peeled and quartered
1 (15 ounce) can artichoke hearts in water, drained
1 teaspoon minced garlic, or to taste
1/2 cup hot milk on non dairy substitute
1/4 cup softened butter or margarine
Salt and pepper to taste


Instructions

Place potatoes in a large pot with enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain. Meanwhile, puree the artichokes and garlic with the milk until smooth. Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper. Serves 4 to 5. This recipe can be doubled or tripled. You can also sprinkle parmesan cheese lightly on the top and bake it for 5 minutes at 375 for a fun crunchy topping.


Please consult the OU's guidelines for checking fruits and vegetables.

Artichoke Mashed Potatoes (dairy or pareve)

Eileen Goltz. | Not Listed

Artichokes can be heavily infested with both aphids and thrips. These insects penetrate deeply between the thick leaves, which provide them with food and shelter. Thus, insects may even be found between the innermost layers of leaves around the heart. Please check Special Instructions below for instructions on insect inspection.

Ingredients

4 large Idaho potatoes, peeled and quartered
1 can artichoke hearts (non-marinated), drained
3 tablespoons butter or margarine
1/4 cup milk or non dairy substitute
onion or garlic salt and pepper to taste


Instructions

Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork. Drain. Mash slightly into big pieces, set aside. In the bowl of a food processor or blender, puree the drained artichoke hearts with half the butter and milk. Place the mixture in a bow and add the still warm potatoes and remaining butter and milk and mix/mash until you get the desired consistency or until smooth. Add salt and pepper to taste.

Artichokes and Insect Infestation Inspection: Inspection: Fresh artichokes may be prepared for use in one of the following ways: 1. If the artichoke leaves are desired, then: After cooking the artichoke, pull away each leaf and examine it for small green aphids or gray/black thrips. Pay careful attention to the stem of the leaf (i.e., where the leaf was connected to the solid base). 2. If the heart of the artichoke is desired, then: The artichoke leaves that wrap around the heart of the artichoke should be spread apart, making space between each leaf. Carefully examine between the leaves. If there is no sign of insect infestation, the artichoke heart may be used after a thorough washing. Due to the difficulty involved in checking and cleaning artichoke hearts, they are not presently allowed in OU restaurants unless nearly all the leaves have been removed. 3. The solid artichoke bottom, not surrounded by any leaves, may be used without any inspection. However, they should be rinsed prior to using. Please note: Uncertified canned or jarred artichokes may present more than one Kashruth concern. They may not be used even if one were to check them scrupulously for insects.

Artichokes can be heavily infested with both aphids and thrips. These insects penetrate deeply between the thick leaves, which provide them with food and shelter. Thus, insects may even be found between the innermost layers of leaves around the heart. Please check Special Instructions below for instructions on insect inspection.