If you are using a standard 12” x 9” baking pan, this recipe will give you enough for 6 people.
2 cans of quartered artichoke hearts well drained. If you cannot find quartered artichokes, then get the whole ones and slice them yourself.
½ large onion roughly chopped
2 garlic cloves, chopped
2 russet potatoes
1 jar of ChileBoss™ Poblano Verde
1 tablespoon of ground green chile powder or 2 deseeded serrano chiles, well chopped (optional)
1 teaspoon cumin
½ teaspoon of salt
¾ cup of crème Mexicana
Preheat the oven to 350 degrees.
Take the chopped serrano chile or the powdered green chile and cumin and put that into a saucepan along with the ChileBoss™ Poblano Verde and slowly cook the mixture down about 1/3. Set this aside to cool to room temperature.
Drain the artichokes very well.
Place them on a cutting board and slice them lengthwise in half and sprinkle them with lemon or lime juice and a little salt.
Take the onion and garlic and in a little olive oil soften them and place them in the bottom of a glass baking dish.
Cover that mixture with all of the artichokes.
Put about a third of the ChileBoss™ Poblano Verde over the artichokes.
Cut the potatoes into thin slices and put them on top of the artichokes.
Sprinkle the potatoes with a little lemon juice and salt and pepper.
Mix the remaining *ChileBoss™ Poblano Verde with the crème and pour the entire mixture over the potatoes.
Put into the preheated oven and bake for about 1¼ hours until the potatoes are tender and browned.