Jacket Potatoes with a Rosemary-Artichoke Cream Sauce

Susan from Food Blogga

Makes 4 servings.

4 (10-12 ounce) Idaho potatoes, scrubbed

4-5 baby artichokes, outer leaves removed, quartered or ½ of a (14-oz) can of artichoke hearts
1 Tbsp butter
1 cup milk
1 Tbsp flour
1/4 cup grated Parmesan cheese
1-2 Tbsp fresh rosemary, finely chopped
Salt and pepper, to taste

Preheat the oven to 400. Scrub the potatoes under cold water and pat dry. Using a paring knife, pierce the potatoes all over, about a dozen times. Place on a baking sheet. Bake for 60-90 minutes or until tender. You can test it by inserting a knife. When cooked, make about a 3-4-inch long cut lengthwise along the top of each potato. Squeeze the two ends toward the middle to open up the potato, and be careful of the steam that escapes!

If you’re using fresh baby artichokes, then drop the cleaned, quartered artichokes in boiling water for 3 minutes and drain. For canned artichokes, do not boil. In a small skillet over medium heat, melt butter, then add the boiled or canned artichokes, stirring occasionally, about 2-3 minutes. Add milk and flour, and stir until sauce thickens and begins to bubble, 3-5 minutes. Remove from heat; cool partially. Pour sauce into a blender; blend until smooth and creamy. Return to skillet over low heat. Add the grated Parmesan, rosemary, and salt and pepper; heat through another 3-5 minutes.

Once potatoes are cooked, simply top each one with ¼ of the sauce. Sprinkle with additional chopped rosemary and grated cheese if desired.