6 tablespoons of melted butter
3 medium-sized potatoes, peeled and sliced thinly
Salt and pepper to taste
1 tablespoon of thyme
3 large artichoke bottoms, cooked and sliced thinly
200g of cooked vagem, sliced into strips
6 tablespoons of melted butter
3 medium-sized potatoes, peeled and sliced thinly
Salt and pepper to taste
1 tablespoon of thyme
3 large artichoke bottoms, cooked and sliced thinly
200g of cooked vagem, sliced into strips
Preheat the oven to 220°C (hot)
In a round non-stick baking dish, 28cm in diameter, spread out 2 tablespoons of butter
Arrange some slices of potato in a circular pattern
Season with salt, pepper, and half of the thyme
Cover with artichoke slices, and finally with any remaining potato
Drizzle with butter, sprinkle with salt, pepper, and the remaining thyme, then cover with foil or aluminum paper
Place under strong heat for 5 minutes, shaking the dish occasionally until the bottom starts to brown
Remove from heat and place in the oven, without foil, for 25 minutes until the potatoes are tender
Unmold onto a plate and garnish with vagem
Serve in quarters.
