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1
Draw four (2 3/4 inch) circles, at least 1 inch apart, on piece of parchment paper; place on a baking sheet, pencil-side down.
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2
Slice the artichoke hearts crosswise into thin slices.
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3
Heat 1 tablespoon of the oil in a large skillet over medium-low heat.
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4
Add the artichoke slices and garlic; cook, stirring frequently, for 2 minutes.
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5
Add the wine, 1/2 cup water, and 1/2 teaspoon salt; bring to a simmer and cook for 5 minutes.
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6
Add 1 tablespoon of the pine nuts, 1 tablespoon of the parsley, and marjoram; cook, stirring and adding more water if needed, until the artichoke hearts are tender and most of the liquid has evaporated, 2 to 3 minutes more.
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7
Transfer to a small bowl.
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8
Using the same skillet, heat the remaining tablespoon oil over medium heat.
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9
Add the potatoes and 1/4 teaspoon salt; stir to coat with oil.
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10
Add 1/2 cup water, bring to a simmer, and cook until slices are tender but hold their shape, and most of the liquid has evaporated, 12 to 15 minutes.
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11
Preheat the broiler.
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12
Place a single layer of potato slices on each parchment paper circle.
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13
Add a layer of the artichoke mixture, then a layer of cheese.
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14
Repeat once.
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15
Top with a final layer of artichoke and a final layer of potato slices (if the tarts are tilting, create collars with aluminum foil to steady them).
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16
Sprinkle the tarts with 1 1/2 tablespoons of the remaining pine nuts and Parmigiano-Reggiano.
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17
Broil tarts 6 inches from heat until golden, 2 to 3 minutes.
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18
Finely chop the remaining tablespoon pine nuts and place in a bowl; stir in the remaining tablespoon oil and remaining 2 tablespoons parsley.
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19
Season the sauce to taste with salt and pepper, drizzle over the tarts, and serve immediately.
