List of Ingredients
- 1 LB. of red potatoes
- 4 of artichokes
- Grated Grana Padano cheese
- Thyme
- Shallot
- Extravirgin olive oil
- Salt
- Pepper
Method
Peel a shallot and slice it. Trim and slice the artichokes; cook them in salted boiling water for 90 seconds. Drain them and sauté them with the shallot in a pan drizzled with oil for 2 minutes.
Turn off the heat and remove the pan from the burner; season with salt and mix in the leaves of 2 sprigs of thyme and 2 tablespoons of Grana Padano cheese. Wash the unpeeled potatoes, cut them into thin slices (no more than 2 mm), and cook them for 1 minute in salted boiling water. Drain the potatoes, then combine them with 2 tablespoons of grated Grana Padano cheese, a drizzle of oil, and plenty of freshly ground pepper.
Line the inside of a 7-inch round baking dish greased with oil with a ring of potato slices, then create a ring of artichoke slices; proceed by alternating between the two ingredients in concentric rings. Top with grated Grana Padano cheese, a drizzle of oil, and a few thyme leaves. Bake at 350°F per 20-22 minutes. Remove from the oven and serve immediately.