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Title: Artichoke Gratin

1 lb. potatoes, peeled and thinly sliced
1 - large carrot, thinly sliced
1 - medium parsnip, peeled and thinly sliced
1/4 C olive oil
1 - leek (white part only), thinly sliced
2 - garlic cloves, minced
2 - 9 oz. pkg frozen artichoke hearts, cooked and chopped
0 - salt and pepper
1/2 C vegetable stock
1/2 t dried thyme
1 C fresh bread crumbs
1/4 t paprika

Preheat the oven to 375° F. Parboil the potato, carrot, and parsnip slices in boiling salted water for 5 minutes. Drain well and set aside.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the leek, garlic, and artichokes, and salt and pepper to taste. Cover and cook, stirring occasionally, until the leek is tender, about 5 minutes. Stir in the stock and thyme and set aside.

Lightly oil a 2-quart gratin dish. Layer half of the potato, carrot, and parsnip slices in the bottom of the dish. Top with half of the artichoke mixture and season with salt and pepper. Do a second layer of each.

In a small bowl, combine the bread crumbs, the remaining 2 tablespoons of olive oil, and the paprika. Blend gently with a fork and sprinkle on top of the gratin.

Bake until the vegetables are tender and the top is golden brown, about 45 minutes.

From Vegan Planet
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