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Title: Artichoke & Root Vegetable Gratin
Categories: Vegetarian
Yield: 4 Servings

1 lb Yukon Gold potatoes;
- peeled, thinly sliced
1 lg Carrot; thinly sliced
1 md Parsnip;
- peeled, thinly sliced
1 Leek; white part only,
- washed well, thinly sliced
3 cl Garlic; minced
9 oz Pkg frozen artichoke hearts;
- cooked according to
- pkg directions,
- drained, chopped
Salt
Black pepper; freshly ground
1/2 c Vegetable broth
2 ts Fresh thyme; minced
1 ts Dried thyme
1/2 c Fresh bread crumbs
1/2 ts Sweet Hungarian paprika

Preheat the oven to 375?F. Bring a large pot of salted water to a
boil over high heat. Parboil the potato, carrot, and parsnip slices
for 5 mnutes. Drain well and set aside.

Heat 1 tb olive oil in a large skillet over medium heat. Add the leek,
garlic, artichokes, and salt & epper to taste. Cover and cook,
stirring occasionally, until the leek is tender, about 5 minutes.
Stir in the broth & thyme and set aside.

Lightly oil a 2 qt gratin dish. Layer half of the potato, carrot, and
parsnip slices in the bottom of the dish. Top with half of the
artichoke mixture and season to taste with salt & pepper. Top with
the remainin potato, carrot, and parsnip slices, the remaining
artichoke mixture, and salt & pepper to taste.

In a small bowl, combine the bread crumbs, the remaining 1 tb olive
oil, and the paprika. Blend gently with a fork and sprinkle on top of
the gratin.

Bake until the vegetables are tender and the top is golden brown,
about 45 minutes. Let rest for 5 minutes before serving.

Recipe by Vegan Planet by Robin Robertson

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