Preheat Oven 170C Bake 20 Minutes
I had this can of artichokes sitting in my fridge for the longest waiting to be used. A few days prior to making this dish I had eaten an artichoke baked dish which I loved - taking inspiration from that I worked out this recipe and got to use up the artichokes too . Here you can replace artichokes with whatever is handy and strikes you as workable . This is what I did.
4 Potatoes - Boil , peel and crumble in largish chunks with your fingers , lightly flavor with salt , oil and herbs of choice.
5-6 Bok Choy - Tear into 3-4 pieces.
4 Tablespoons Thickly Chopped Leek / White Onion / Spring Onion
1 Tablespoon Minced Garlic.
5-6 Pieces Canned Artichoke Hearts.
8-10 Cherry Tomatoes halved - or add tomatoes chopped large.
8 Tablespoons Grated Cheese - I used a mixture of Cheddar and Parmesan.
Crushed Black Pepper / Seasoning of Choice.
3 Egg Whites OR 2 Whole Eggs + Light Seasoning .
8 Tablespoons cream .
1. Heat olive oil , add black pepper and garlic , don't allow garlic to color , then add chopped leek / onion , saute for one minute just enough to soften , add bok choy and take off heat .You don't cook the bok choy.
2. Oil a baking dish , lightly pat crumbled boiled potatoes to cover the base .Sprinkle some grated cheese on the potatoes.Don't press the potatoes , keep it light.Dot 2-3 tablespoons cream on the surface.
3. Top potatoes with sauteed greens. Add a light layer of cheese on to the greens . Dot with 2 Tablespoons Cream
4. Top Green with artichoke hearts and cherry tomatoes. Sprinkle cheese , dot 2 tablespoons cream on the surface , season and randomly add crumbled potatoes on top - don't pat to cover fully.5. Now whip up your eggs , season them with salt etc , add cheese , add the balance cream, pour over the potatoes to cover - some will seep through which is what we want .Bake till done - maybe 20 minutes.
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