Title: Casserole of Potato, Spinach, Artichoke and Basil
Categories: Rice Pasta Side dish
Yield: 4 Servings

5	md	Potatoes, peeled and sliced
1/8		Inch thick
2	tb	Extra virgin olive oil
2	tb	Shallot -- chopped
1	ts	Garlic -- minced
2	tb	Scallion -- chopped
3/4	c	Chicken stock
3	c	Fresh spinach -- julienned
8	md	Artichoke bottoms, cooked
		And thinly slice
3	lg	Basil leaves -- julienned
2	ts	Freshly grated parmesan
		Cheese

Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil. Add potato slices and boil until slightly tender, about 5 minutes. Drain and set aside. Heat olive oil in medium-sized saute pan. Add shallots, garlic and scallion, and saute until shallots are soft, about 3 to 5 minutes. Add chicken stock and stir. Bring to a boil and cook, stirring, until slightly reduced, about 5 minutes. Remove from heat. Place potatoes in bottom of 2-quart baking dish. Place spinach on top of potatoes. Then place artichokes on top of spinach. Sprinkle basil evenly over the artichokes. Top with shallot-garlic-scallion mixture and sprinkle with the parmesan cheese. Bake uncovered in oven until cooked through, 10-15 minutes.

Recipe By : Chef Joachim Splichal - Shape Magazine Nov. 1996

From: "Molly Rood" Date: 19 Feb 97 Eat-L List (Recipes And Food Folklore) Ä

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