Artichokes and Potatoes Au Gratin

Artichauts et Pommes de Terre au Gratin

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

In the pyrenees, this dish is made with churned raw milk, rarely found anymore. No matter—it works fine as I’ve adapted it and goes especially well with roast leg of lamb. The artichokes are cooked only partially before being layered with potatoes and baked. To avoid any loss of flavor or discoloration, cook them just before using.


  • 4 large or 5 fresh medium artichokes
  • ½ lemon
  • 1 cup


  1. Trim the artichokes down to their bottoms, as described at right. In a large pot, bring 6 cups of salted water to a boil. Add the lemon half, ⅓ cup of the milk, and the artichoke bottoms. Cover the pot and boil over high heat for 3 minutes (see No