Artichokes, Potatoes, and Dried Mushrooms Baked in Clay

Preparation info
  • Makes


    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

One of the benefits of cooking in clay is that flavors do not escape but are concentrated and returned to the vegetables. This method is especially well suited to those who wish to cook with very little fat or even none at all.

There’s a generous amount of garlic in this stew, but by the time it’s cooked, it will be soft and sweet. Push it out of the skins with a fork and eat it with the potatoes.