Celeriac-Stuffed Artichokes with Baked Potatoes
oil, as needed
4 medium sized potatoes
1 inch thick slice celeriac, chopped finely
1 tomato, chopped finely
1 avocado, chopped finely
1 clove garlic, chopped finely
1 onion, chopped finely
vinegar or lemon juice, to taste
1 bunch parsley, chopped
pine nuts, chopped, to taste
salt and pepper, to taste
1. Preheat the oven to 200 degrees F. Scrub the potatoes, dry off and rub with oil. Put in an ovenproof dish, and place in the oven. Cut the artichokes in half, take out the non edible part in the middle, and rinse.
2. Add a little lemon juice or vinegar to all other vegetables, and mix. Put some mixture under the artichoke leaves and/or in the middle. Put the artichokes in the dish with the potatoes, and place in oven.
3. Mix in plenty of your favorite cooking oil with parsley and pine nuts. When the potatoes and artichokes are done (I had the potatoes in for about 40 minutes, the artichokes about 25 minutes), cut them in halves, spread the parsley-nut-oil mixture over and serve!
I made this last night and I think the celeriac and the garlic is fantastic with the artichokes. Try it, and tell me what you think!