Artichoke Moussaka

RECIPE UPDATE: After a recent trip to New York City, I returned to one of my favourite Greek restaurants called Pylos. I’ve been fortunate enough to also become friends with the family but I dare not ask for their secrets!

A signature dish of the restaurant is their Artichoke Moussaka – a vegetarian offering that is a must-order at this restaurant. This dish is basically potatoes, onions, artichokes and bechamel. Of course there’s cheese in the mix!

My original recipe called for the use of fresh artichokes but I’ve become a big fan of the frozen artichoke product, which also makes this recipe far easier and approachable.

Artichokes are a perennial thistle and as we speak, the markets in the Mediterranean and brimming with them. I’d probably be having artichoke in some form each and every day. In Greece, artichokes are served raw in salads,  pickled, are included in stews like “Artichokes ala Polita” or paired with Veal and Avgolemono. I’ve also made my own version of artichoke dip, both creamy and cheezy but without forgetting that the dip is supposed to taste of artichokes.

Today’s dish is filling, it’s tasty and did I mention vegetarian?

Artichoke Moussaka (Αγκινάρες μουσακά)

(serves 4-6)

1 bag (600 gr.) frozen artichokes

juice of 1 lemon

water

2 large onions, peeled and sliced

2 cups fresh green peas (or thawed from frozen)

1/4 cup extra-virgin olive oil

2 large potatoes

Approx. 1 cup of coarse bread crumbs

2 Tbsp. chopped fresh oregano (or 1 tsp. dry)

1/4 cup chopped fresh dill

1/4 cup chopped fresh parsley

1 cup crumbled Feta cheese

salt and pepper to taste

Bechamel Sauce

1/2 stick of unsalted butter (about 4 Tbsp.)

1/4 cup all purpose flour

2 cups of scalded whole milk (2% or whole)

2 cups reserved cream

1/2 cup grated Kefalotyri cheese + 1/4 cup for topping (Romano cheese is a good substitute)

salt and pepper to taste

2 large eggs

Pre-heated 350F oven

1. Defrost your artichokes and then place in a bowl of acidulated water (add lemon juice) to prevent them from turning brown. Set aside. 
2. Place a large skillet over medium heat and add 1/4 cup olive oil, the sliced onions and season with a little salt and pepper and simmer for about 15 minutes or are translucent and little liquid is left from the onions (you may uncover at the end to cook-off any excess liquid). Set aside.
3. In the meantime, peel your potatoes and slice into thin slices (I use my mandoline). Place your potatoes in a medium pot and cover with approx. 2 cups of heavy cream. Turn heat to medium, add a pinch of salt and once cream begins to boil, turn off heat and allow to steep in the cream for 5 minutes. Grease your 13″x9″ deep casserole dish with butter or olive oil and sprinkle bottom with bread crumbs. Remove the potatoes from the cream with a slotted spoon and evenly spread the bottom of the casserole. Reserve the cream for your Bechamel.
4. To make your Bechamel, add the butter to a medium-sized pot over medium heat and once the butter has melted, add your flour and stir for a minute or until it becomes a paste with the butter. Now add some warm milk (in increments) then cream and continue stirring all along this step. As soon as your sauce has thickened, add your eggs and quickly whisk in followed by adding 1/2 cup of grated Kefalotyri cheese and stir in. Adjust taste with salt and pepper and set aside.
5. Drain the artichokes from the water and cut into thin slices and place in a bowl with the oregano, dill, parsley and Feta and toss to evenly cover the artichoke slices with the herbs.
6. Pre-heat your oven to 350F (middle rack) and let’s continue assembly: sprinkle the top of your potatoes with breadcrumbs and place the cooked onions on top. Season with salt and pepper, more bread crumbs and place your artichoke mixture on top followed by another sprinkle of bread crumbs.
7. Pour the Bechamel sauce over your artichokes and sprinkle the remaining 1/2 cup of Kefalotyri over your Bechamel.
8. Place in your pre-heated oven for 55-60 minutes or until the top is golden-brown. Allow to rest for at least another 30 minutes before serving.
9. Try a Malagouzia white wine with this dish.

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