butter. tor greasing • juice of 1⁄2 lemon, strained 4-5 globe artichokes, trimmed and cut into thin wedges
500 g/1 lb 2 oz potatoes, thinly sliced 4 tablespoons pecorino cheese, freshly grated 1 sprig fresh thyme, leaves only 5 tablespoons olive oil • salt and pepper


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Grease an ovenproot dish with butter. Half-fill a bowl with water, stir in the lemon juice, add the artichokes and leave to soak for 10 minutes.
2.Place the salt potato slices in the prepared dish, then drain the artichokes and place them on top of the potatoes.
3.Sprinkle with the pecorino and thyme, season with salt and pepper and drizzle with the olive oil. Bake for 1 hour. Serve warm.

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