Potato, Artichoke and Parsley Tagine

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped
• 1 bunch parsley, coarsely chopped (about 11/4 cups packed)
• 6 canned artichoke hearts, drained and quartered
• 1 1/2 cups mashed potatoes
• 1 cup soft white breadcrumb
• 6 large eggs, beaten
• 1 teaspoon bottled minced garlic
• 1 teaspoon cayenne pepper
• salt

Directions

1. 1

   Spray a deep 8- or 9-inch ovenproof casserole with nonstick cooking spray. You can grease with olive oil instead.

2. 2

   Heat oil in a small saucepan over medium heat.

3. 3

   Add the onion and parsley. Sauté until onion is translucent. Add the artichokes; heat through.

4. 4

   In a bowl, combine the potatoes, breadcrumbs, eggs and garlic. Stir in onion mixture, cayenne and salt to taste. Transfer to casserole dish.

5. 5

   Bake for 35 to 45 minutes, or until golden-brown and center is firm to the touch.