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1
Prepare a medium-hot fire (425F) in a wood-fired oven or cooker.
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2
Cut the leeks crosswise into half rings and rinse well.
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3
Heat 3 tablespoons of the olive oil in a terra-cotta baker, in the oven or cooker, and cook the leeks until translucent, about 7 minutes.
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4
Transfer to a bowl and set aside.
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5
Remove the outer artichoke leaves, then thinly slice the artichokes lengthwise.
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6
Add the lemon juice to a bowl of ice water and place the artichoke slices in the water.
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7
Drain and pat dry the artichokes dry with paper towels.
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8
In the same clay baker, saute the sliced artichokes in the olive oil left over from the leaks over medium-high heat in the oven or cooker until lightly browned, about 5 minutes.
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9
Add the wine and stir to scrape up the browned bits from the bottom of the pan.
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10
Add the thyme and salt and pepper to taste and cook for 3 minutes, or until the moisture is removed.
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11
Remove from the heat and set aside.
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12
Toss the potato slices in the remaining olive oil in a bowl and lightly salt.
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13
Reserve 5 slices for the top of the tart.
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14
Heat a 10-inch slope-sided skillet or clay baker on the stove top over medium-high heat and brush with olive oil.
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15
Remove from the heat and line the vessel with slices of potatoes, overlapping the slices to cover the bottom and sides of the pan.
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16
Lightly pepper.
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17
Place in the oven or cooker and bake until golden, about 15 minutes.
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18
Remove from the oven.
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19
Combine the eggs and ricotta in a bowl and beat until blended.
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20
Add the milk, cayenne, lemon zest, chives, and salt to taste.
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21
Fill the potato crust with half of the Gruyere, then the leeks.
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22
Top with the artichokes, add the ricotta mixture, and top with the remaining Gruyere and a sprinkling of pine nuts.
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23
Place the reserved potato slices on top.
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24
Return to the oven and bake for 25 minutes, or until lightly browned.
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25
Remove from the oven and let cool for 15 minutes.
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26
Cut into wedges and serve.
