Artichoke Mashed Potatoes

Serves 6


  • 6 large artichokes
  • Juice of 1 lemon
  • 3 garlic cloves
  • Thyme sprigs
  • Extra-virgin olive oil
  • Salt
  • 5 pounds russet potatoes
  • 4 tablespoons ( ½ stick) butter
  • ½ cup half-and-half
  • White wine vinegar
  • Freshly ground black pepper


  1. Pull off the outer leaves of the artichokes until you reach the tender yellow central leaves. Cut crosswise through the leaves about 1 ½ inches above the base, and cut off all but an inch of each stem. With a paring knife, cut away all the deep green, down to the heart. Scoop out the chokes with a teaspoon. Drop the trimmed artichokes into water acidulated with lemon juice as you work.
  2. Cut the artichokes lengthwise into slices about ½ inch thick. Peel and smash the garlic. Put the artichokes, garlic, and a few thyme sprigs in a sauté pan with a generous amount of olive oil and season with salt. Stew over medium heat until quite tender; the artichokes should brown slightly. Drain and save the oil; remove the thyme sprigs. Roughly chop the artichokes and set aside.
  3. Peel the potatoes and cut them into cubes. Boil in generously salted water until soft. Put the potatoes through a ricer or food mill with the butter, reserving the cooking water if you like.
  4. Stir in the artichokes, the reserved oil, the half-and-half, and a splash of vinegar. Taste for seasoning and correct with salt and freshly milled black pepper. To adjust the consistency, add more half-and-half or a little of the potato cooking water.
  5.  Keep warm in the top of a double boiler until serving time.

From "Chez Panisse Café Cookbook"