Place the potatoes in a large saucepan
and cover with cold salted water. Bring
to the boil and cook for 15 mins or until
tender, then drain. Return to pan and add
butter, milk and some seasoning. Mash
until light and fluffy. Stir in the parsley.
While the potatoes are cooking, pat the
artichoke slices dry with kitchen paper.
Heat the olive oil in a medium frying pan.
Cook the garlic for 1 min, then add the
artichoke hearts and some seasoning.
Cook for 5 mins until golden and crisp.
Mash the cooked artichokes into the
potatoes, reserving a few for the top, and
warm through again on low heat until
piping hot. Serve with the rest of the
artichokes on top.