- Chef Jamie Oliver’s delicious fennel side dish is quick, simple and satisfying.
- Fennel is rich in calcium, potassium and fiber—all heart-healthy nutrients.
- It pairs well with just about any entree.
Known earliest from his 1999 BBC cooking show The Naked Chef, Jamie Oliver knows a thing or two about creating delicious recipes. To this day, he’s still a growing British restaurateur who’s sold millions of copies of his several cookbooks. So, we were thrilled when Oliver uploaded a video to Instagram featuring a mouthwatering veggie side dish we want on our dinner tables ASAP.
Featured in Oliver’s video was his Potatoes and Artichoke Al Forno, al forno indicating it’s an oven-baked recipe. According to Oliver, “It couldn’t be quicker to put together.” And the ingredients list is short, too. The only five ingredients you need (not counting salt, pepper and water) are baby new potatoes, artichokes, fennel, double cream and Parmesan. Plus, to make this creamy, aromatic side, everything gets mixed together right in the baking dish—now that’s easy!
Luckily for you, we have everything you need to know on how to make Jamie Oliver’s Potatoes and Artichoke Al Forno right here. Read on for the scoop.
Ingredient list: 2 pounds baby new potatoes (halved if large), 1 bulb fennel (sliced, tops reserved), 1 10-ounce jar artichokes in oil, pinch salt and pepper, 1 cup of water (plus a little more), ½ cup Parmesan cheese (divided), ½ cup double cream
First, preheat your oven to 400ºF. Start with 2 pounds of baby new potatoes, slicing any larger potatoes (wider than an inch) into halves. Drop all the potatoes into a 9-by-13-inch baking dish.
Next, you’ll work with 1 bulb of fennel. Fennel is an aromatic vegetable that’s rich in heart-healthy nutrients like calcium, potassium and fiber. Just as Oliver passionately explained, “It’s amazing, grated or shaven in salads. You can roast it, boil it, smash it, [or] grill it, but we’re gonna roast it in this bake today.” As fennel bakes, it takes a flavor turn from pungent and aniseedy to perfectly sweet.
To cut fennel, use a chef’s knife to first separate the stalks from the bulb. Pull the fronds (the little leafy bits) off and save them in a bowl of water to use as garnish later. Then, finely slice the stalk into small pieces and add them to the baking dish. For the bulb, Oliver said to slice it into round cross sections about a ¼-inch thick. Throw those slices directly into the baking dish, too.
The third ingredient you’ll work with is 1 10-ounce jar of artichoke hearts. You want to be sure you’re using the kind stored in oil because Oliver uses about 2 tablespoons of that artichoke-infused oil in this recipe. If the artichoke hearts are in halves, quickly slice them in half again to form quarters before adding them to the baking dish.
At this point, Oliver tossed the potatoes, fennel, artichoke and artichoke oil in the baking dish together with a small pinch of salt and pepper. Then, he added just over 1 cup of water. As a helpful tip, be sure to pour the water in at the wall of the baking dish to prevent washing seasoning and oil off any of the ingredients. Cover tightly with foil and bake for 1 hour.
Once that hour is up, remove the pan and the foil. To a small bowl, add ¼ cup grated Parmesan and ½ cup double cream. Double cream is a dairy cream that’s higher in butterfat content than others. It’s trickier to find double cream in the U.S., so you can easily substitute it with heavy cream, though the dish won’t be as rich. Give that a good mix, then spoon the mixture over the veggies. Lastly, grate an additional ¼ cup of Parmesan directly over the top and bake uncovered for a final 20 minutes. When it’s finished, top it with the fennel fronds you set aside earlier.
In just a few easy steps, using five tasty ingredients, Jamie Oliver’s Potato and Asparagus Al Forno can be on the table, ready to eat. And the best part is that you can prepare the rest of the dinner while this side dish bakes in the oven. Oliver mentioned that it’s perfect alongside “anything you fancy, really!” While it rests fresh from the oven, we’d use the still-hot oven to roast up some of our delicious Pistachio-Crusted Halibut. Or, while the veggies bake, you can use the stove to make something like our Perfect Pan-Seared Chicken Breasts.
Does this recipe have you falling in love with fennel? That’s no surprise to us! Try other sides like our Tomato & Fennel Salad with your favorite roast or barbecue. You can even incorporate the veggie into your entire meal with our One-Skillet Salmon with Fennel & Sun-Dried Tomato Couscous. It’s sure to be a hit!
Frequently Asked Questions
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Is this dish vegetarian?
If you are serving this dish to someone who follows a vegetarian diet, be aware that regular Parmesan cheese is often made with animal rennet. Instead, opt for Parmesan that uses a plant-based rennet. Look for labels that specify: plant-based enzymes, vegetarian rennet or microbial rennet.
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How do I choose the best fennel bulb?
When selecting fennel, choose a medium-sized bulb that feels heavy and firm. It should appear fresh and emit a subtle licorice scent. The bulb should be bright white with some pale green, and the fronds should be a darker green.
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Do I have to use baby new potatoes?
When a recipe calls for baby new potatoes, it’s because they hold their shape well during roasting. If those are unavailable, opt for similar varieties like Yukon Gold potatoes. Red potatoes and fingerlings also work well.
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How should I store and reheat leftovers?
Transfer leftovers to an airtight container and store them in the refrigerator for up to 3 days. When you are ready to reheat them, you can either microwave them in 1-minute intervals or heat them in an oven at 350°F until they reach your desired temperature.
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What should I serve with Potatoes and Artichoke Al Forno?
