Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sundried Tomato and Artichoke Hash With Pesto Aoli #SP5 Recipe
    Lost? Site Map

    Sundried Tomato and Artichoke Hash With Pesto Aoli #SP5

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    10 mins

    22 mins

    Chef #1802582532's Note:

    Official Contest Entry: Simply Potatoes 5Fix. Lemony artichokes are sauteed with sundried tomatoes and mixed with crispy Diced Potatoes with Onions from Simply Potatoes then topped with a creamy pesto aoli.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4-6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Mise en place:.
    2. 2
      Open the can of artichokes and drain, reserving the brine in a small bowl. Squeeze the artichokes to remove any excess moisture. Quarter the artichokes and set aside. Open the jar of sun-dried tomatoes and drain oil into separate bowl. Cut the tomatoes into strips and set aside. 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).
    3. 3
      Directions:.
    4. 4
      1) Heat reserved sun-dried tomato oil in a large nonstick skillet over medium heat.
    5. 5
      2) Add Diced Potatoes with Onions and sautee in oil until crispy, about 15-20 minutes.
    6. 6
      3) While the potatoes are cooking, make the aoili. Measure out mayonnaise and pesto. Mix together with 1 tablespoon of reserved artichoke brine until smooth. The aoili should be the consistency of a creamy salad dressing. You can add more of the reserved brine to thin out the aoili to desired consistency.
    7. 7
      4) When the potatoes are crispy on the outside and fluffy on the inside, add the sliced sun-dried tomatoes and quartered artichoke hearts. Sautee for 1 or 2 more minutes until heated through.
    8. 8
      To serve:.
    9. 9
      Divide the artichoke hash into 4-6 individual portions and drizzle a small amount of the aoili over each portion. Serve immediately. If serving family style, leave aoili on the side with a serving spoon.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Sundried Tomato and Artichoke Hash With Pesto Aoli #SP5

    Serving Size: 1 (129 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 302.6
     
    Calories from Fat 168
    55%
    Total Fat 18.7 g
    28%
    Saturated Fat 2.7 g
    13%
    Cholesterol 7.6 mg
    2%
    Sodium 432.4 mg
    18%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 13.1 g
    52%
    Sugars 2.9 g
    11%
    Protein 6.8 g
    13%

    The following items or measurements are not included:

    Simply Potatoes Diced Potatoes with Onion

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites