1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup (2 ounces) freshly grated Asiago cheese, divided
2 tablespoons coarsely chopped walnuts
Fresh rosemary sprigs (optional)
How to Make It
Combine first 4 ingredients in a large bowl, stirring well. Coat a 12-inch nonstick skillet with cooking spray. Add 1 teaspoon oil; place over medium heat until hot. Spoon potato mixture into skillet; press to smooth top. Cook 8 minutes or until potato is crisp and browned on bottom. Invert potato pancake onto a baking sheet.
Coat skillet with cooking spray; add remaining 1 teaspoon oil. Place over medium heat until hot. Return pancake to skillet, uncooked side down. Cook 8 minutes or until crisp and browned. Invert pancake onto baking sheet coated with cooking spray; set aside, and keep warm.
Coat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, and saute 2 minutes or until tender. Remove from heat, and stir in artichoke.
Sprinkle pancake with 1/4 cup cheese. Top with mushroom mixture. Sprinkle with walnuts; top with remaining 1/4 cup cheese. Bake at 350° for 12 minutes or until thoroughly heated. Cut into 8 wedges. Garnish with fresh rosemary sprigs, if desired.