2/3 pound (300 g) potatoes
4 medium artichokes
juice of a lemon
1 clove garlic, finely chopped
1/4 cup minced parsley
1/4 cup olive oil
1/4 cup hot water (have more handy)
2 Tablespoons butter
3/4 cup freshly grated Parmigiano or Grana Padano
Some shredded Parmigiano or Grana (optional)
4 Tablespoons heavy cream
2 large eggs
Salt and pepper to taste
Begin by boiling, or, better yet, steaming the potatoes until a skewer penetrates easily.
Drain them, and when they are cool enough to handle, peel them and slice them into quarter-inch (1/2 cm) slices.
While the potatoes are boiling, prepare your artichokes, by stripping away the tough outer leaves, and trimming the stems.
Cut each artichoke in half, scoop out and discard any fuzz you find in the choke, and put the halves to soak in a bowl of water acidulated with lemon juice (this keeps the artichokes from blackening -- see link to instructions if need be).
When you have finished cleaning the artichokes, set a saucepan or skillet to heat with the oil, the garlic clove, and the parsley.
Sliver the artichokes into the pan, sprinkle the water over them, season to taste with salt and pepper, and simmer them for about 15 minutes, adding more water if need be.
While you are doing this, preheat your oven to 380ºF (190 C).
Butter a 9 by 11-inch (20 by 25 cm) oven pan or casserole and line the bottom with half the potatoes.
Sprinkle half the cheese over them, and then the artichokes, followed by another layer of potatoes.
Combine the eggs, cream, and remaining cheese in a bowl and beat the mixture well, seasoning it to taste with salt and pepper.
Spread the mixture evenly over the potatoes.
If you are adding the shredded Parmigiano, sprinkle it over the egg mixture.
In any case, bake the dish for 10 minutes.
Serve at once.