Artichoke, Potato, And Cheese Casserole - cooking recipe

Ingredients

Seasoning Mix
2 teaspoons salt
1 1/2 teaspoons dried basil
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons paprika
3/4 - 1 1/2 teaspoon ground dried hot chili peppers (your choice)
1 1/2 teaspoons dried thyme
1/2 - 1 teaspoon cayenne (or lessto taste)
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon white pepper
4 large artichokes (you may substitute 2 cans artichoke hearts,saving the juice)
2 large potatoes
4 tablespoons unsalted butter
1 1/2 cups chopped onions
1 tablespoon minced fresh ginger
2 tablespoons finely diced fresh serrano chili peppers (or whatever chile pepper you like)
1/4 cup tamari soy sauce
2 cups heavy cream
4 ounces grated mozzarella cheese
8 ounces grated cheddar cheese

Preparation

Combine the seasoning mix ingredients in a small bowl.
Place a large pot half filled with water over high heat.
Add the artichokes and bring to a boil.
Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes.
Remove the artichokes from the pot, reserving the cooking water, and allow them to cool.
The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly.
Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup).
Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds.
Set aside.
You may be tempted to eat all the artichokes yourself right now, but resist!
Inside every leaf there's a small amount of pulp-the good part.
To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself.
Reserve the pulp and discard the leaves.
Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all.
Peel the stems and dice the hearts and stems into bite-sized pieces.
Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke.
Set aside.
Preheat the oven to 350*F.
Melt the butter in a 3-quart pot over high heat.
When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix.
Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes.
Reduce the heat to medium if necessary to prevent burning.
Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes.
Add the reserved cooking water and cook, continuing to stir, for 6 minutes.
Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate.
The mixture should be a rich brown color.
Stir in the heavy cream, bring to a boil, then add the mozzarella cheese.
Stir and remove from the heat.
Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese.
Bake until the cheese is a beautiful golden brown, about 25 minutes.
Serve hot.