5 Ingredients – Quick & Easy Food
By Jamie Oliver
1 hr 29 mins (9 minutes prep, 1 hour 20 minutes cook)
Not Too Tricky
serves 6
Recipe From
Ingredients
800g baby new potatoes
2 large bulbs of fennel
1 x 280g jar of artichoke hearts in oil
50g Parmesan cheese
100ml double cream
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Halve any larger new potatoes. Trim the fennel, pick and reserve any leafy tops, finely slice the stalky part, then halve the bulb and cut into 1cm slices.
- Put it all into a 30cm x 35cm roasting tray, halve the artichokes and add with 2 tablespoons of oil from their jar, as well as a really good pinch of black pepper, then toss it all together.
- Pour in 300ml of water, cover the tray tightly with tin foil, and bake for 1 hour.
- In a bowl, finely grate half the Parmesan into the cream and loosen with a splash of water.
- When the time’s up, remove the tray from the oven, discard the foil, spoon over the cream mixture and finely grate over the remaining Parmesan.
- Bake for a final 20 minutes, or until golden and cooked through, then sprinkle over any reserved fennel tops before serving.
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