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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	247.57 Kcal (1037 kJ)
Calories from fat	158.5 Kcal
		% Daily Value*
Total Fat	17.61g	27%
Cholesterol	59.12mg	20%
Sodium	985.78mg	41%
Potassium	342.15mg	7%
Total Carbs	13.32g	4%
Sugars	2.58g	10%
Dietary Fiber	3.87g	15%
Protein	10.99g	22%
Vitamin C	7.7mg	13%
Vitamin A	0.3mg	9%
Iron	1.3mg	7%
Calcium	281.9mg	28%

Amount Per 100 g
Calories	165.81 Kcal (694 kJ)
Calories from fat	106.16 Kcal
		% Daily Value*
Total Fat	11.8g	27%
Cholesterol	39.6mg	20%
Sodium	660.24mg	41%
Potassium	229.16mg	7%
Total Carbs	8.92g	4%
Sugars	1.73g	10%
Dietary Fiber	2.59g	15%
Protein	7.36g	22%
Vitamin C	5.1mg	13%
Vitamin A	0.2mg	9%
Iron	0.9mg	7%
Calcium	188.8mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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