Potato and artichoke mould – Food & Home Magazine

Ingredients

• 80ml olive oil
• 4 garlic cloves, finely chopped
• 4 onions, chopped
• 8 tinned artichoke hearts, sliced
• 30ml fresh thyme, chopped
• salt and freshly ground black pepper, to taste
• 50ml butter
• 100ml flat-leaf parsley, chopped
• 1kg potatoes, boiled in their skins and peeled
• 200g breadcrumbs
• 100g bacon, coarsely chopped
• 100ml white wine