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1
Put the potato slices in a bowl with cold water to cover.
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2
Fill another bowl with cold water and add the juice of the lemon.
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3
To prepare the artichokes, pull off and discard the tough green outer leaves until you reach the pale, tender leaves.
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4
Remove each artichoke stem and trim the base to remove all trace of green, then cut off the top 1/2 inch (12 millimeters) of the artichoke.
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5
Rub the artichoke all over with the lemon half.
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6
Cut each artichoke in half and slice lengthwise 1/4 inch (6 millimeters) thick.
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7
Immediately put the sliced artichokes in the lemon water to prevent browning.
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8
Heat 2 tablespoons of the olive oil in a 10-inch (25-centimeter) skillet over moderate heat.
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9
Drain the artichokes and add them to the skillet along with 1/2 cup (125 milliliters) water and 1 teaspoon salt.
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10
Cook uncovered, stirring occasionally, until the water has evaporated and the artichokes are tender, about 10 minutes.
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11
Season the artichokes with salt and pepper.
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12
Preheat the oven to 400F (200C).
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13
In a bowl, combine the breadcrumbs, cheese, parsley, and garlic.
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14
Mix well.
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15
Lightly oil the bottom and sides of a 9- by 13-inch (23- by 33-centimeter) baking dish.
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16
Without draining the potatoes, use your hands to lift out about one-third of the slices and arrange them in the bottom of the baking dish, overlapping them slightly.
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17
(The water clinging to them will generate steam as they bake.)
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18
Season with 1/2 teaspoon salt and several grinds of pepper.
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19
Sprinkle the potatoes evenly with 1/4 cup of the breadcrumb mixture.
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20
Drizzle with 1 tablespoon oil.
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21
Top the potatoes and crumbs with one-half of the artichokes, spreading them evenly.
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22
Sprinkle the artichokes with 1/4 cup of the breadcrumb mixture and 1 tablespoon oil.
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23
Repeat this layering process once more, ending with a top layer of potatoes, salt, and pepper, the remaining breadcrumb mixture, and a final drizzle of 2 tablespoons oil.
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24
Cover with aluminum foil and bake for 30 minutes.
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25
Uncover and continue baking until the potatoes are fully cooked and the top is golden brown, about 20 minutes longer.
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26
If necessary, broil the surface briefly to brown it.
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27
Let rest for at least 10 minutes before serving.
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28
The tortiera is as good warm as it is hot.
