Potato, Artichoke and Parsley Tagine

In Morocco, a tagine is a stew cooked in an earthenware dish. In Tunisia, a tagine is an egg dish similar to a frittata, and baked in a round dish. Use cayenne pepper judiciously!

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1⁄4 cup extra virgin olive oil
• 1  medium onion, chopped
• 1  bunch parsley, coarsely chopped (about 11/4 cups packed)
• 6  canned artichoke hearts, drained and quartered
• 1 1⁄2 cups mashed potatoes
• 1  cup  soft  white breadcrumb
• 6  large eggs, beaten
• 1  teaspoon  bottled minced garlic
• 1  teaspoon cayenne pepper
•  salt

Directions

1. Spray a deep 8- or 9-inch ovenproof casserole with nonstick cooking spray. You can grease with olive oil instead.
2. Heat oil in a small saucepan over medium heat.
3. Add the onion and parsley. Sauté until onion is translucent. Add the artichokes; heat through.
4. In a bowl, combine the potatoes, breadcrumbs, eggs and garlic. Stir in onion mixture, cayenne and salt to taste. Transfer to casserole dish.
5. Bake for 35 to 45 minutes, or until golden-brown and center is firm to the touch.